Pasta pesto is always a good idea! Try red pesto for an umami kick. Pistachio gives it an extra kick. Give it a try!
This recipe was provided by Allerhande.
Preparation time: 25 min. Preparation, 25 min. Oven time
Number of persons: 4
Ingredient list:
– 2 zucchini
– 3 tablespoons mild olive oil
– 250 grams of sweet cherry tomatoes
– 40 grams of organic pistachios
– 1 medium onion
– 300 grams Grand’Italia orzo tradizionali
– 90 grams Grand’Italia pesto pomodori e pistacchi
– 40 grams Grana Padano cheese flakes
Preparation method:
– Preheat the oven to 200 °C. Cut the zucchini diagonally into thin slices of 0.5 cm thick. Mix the zucchini with ⅔ of the oil. Divide the zucchini and cherry tomatoes (with branches) over a baking tray lined with baking paper and bake in the oven for about 25 minutes.
– Meanwhile, heat a frying pan without oil or butter over medium heat. Roast the pistachios for 5 minutes, let cool on a plate and chop coarsely. Chop the onion.
– Cook the orzo according to the instructions on the package until al dente. Heat the rest of the oil in the same frying pan over medium heat and fry the onion for 3 minutes.
– Drain the orzo, but reserve a cup of cooking liquid. Mix the orzo with the pesto, onion and half of the zucchini. Add 50 ml cooking liquid (per 4 people) and heat for another 3 minutes. Season with salt and pepper.
– Divide the orzo over the plates and divide the rest of the zucchini, tomatoes, pistachios and cheese over it. Serve immediately.