Description
A delicious and vibrant dish featuring orzo pasta tossed with sun-dried tomatoes and a fresh pesto sauce.
Ingredients
Scale
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente.
- In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth to make the pesto.
- Drain the orzo and return it to the pot.
- Add the sun-dried tomatoes and pesto to the orzo, stirring until well combined.
- Season with salt and pepper to taste.
- Serve warm or at room temperature.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- This dish can be served as a main course or a side dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg