Orzo Pestonade Food

BASIC PESTO

Steps:

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
• With the machine running slowly dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

ORZO PASTA SALAD

Steps:

• Cook 180g or 1 US cup of orzo according to the packet. Once cooked, drain in a colander then rinse under the cold tap. Stir in half a tablespoon of the extra virgin olive oil and leave the pasta to cool fully.Transfer to a large bowl or serving dish.
• Add 2 tablespoons of pesto to a small bowl, pour in 2 tablespoons of extra virgin olive oil and the juice of half a large lemon, stir well.
• Once the pasta has cooled add the chopped onion, cherry tomatoes, feta and the kalamata olives to the pasta.Pour the pesto dressing into the bowl then add the basil and pine nuts and toss carefully.
• Season with cracked black pepper and sea salt to taste. The serve immediately.

GENOA ORZO WITH PESTO

Steps:

• Bring 2-1/2 quarts water to a boil. Add orzo and cook until just tender, 7-8 minutes.
• Drain in colander and rinse with cold water until cool.
• Transfer orzo to large serving bowl. Add olives and pesto. Mix well. Add parmesan and season to taste with salt and pepper.
• Serve at once, or refrigerate to meld flavors.

ROASTED PESTO SHRIMP WITH LEMON ORZO

Steps:

• 1 Set a medium pot of water over medium-high heat and bring to a boil
• 2 Position a rack in the middle of the oven and preheat to 425 degrees
• 3 While the water comes to a boil, in a food processor, combine the basil, 1/2 cup of oil, 1/2 cup of the raw pine nuts, the lemon juice, salt and garlic and process until well combined
• 4 You should get about 1 cup
• 5 Transfer the pesto to a large bowl, press a piece of plastic wrap or wax paper directly onto the surface of the pesto and set aside or refrigerate until needed
• 6 When the water comes to a boil, season lightly with salt, then add the orzo, and cook according to the package directions
• 7 Drain and transfer to a large bowl, then stir in the mascarpone, the toasted pine nuts and lemon zest
• 8 Season to taste with pepper and more salt, if needed, stirring to coat evenly
• 9 When the oven is ready, blot the shrimp dry and place on a rimmed baking sheet
• 10 Toss with the remaining 2 tablespoons of oil and season lightly with salt
• 11 Roast until just pink and opaque, about 5 minutes
• 12 Let cool
• 13 Add the roasted shrimp to the bowl with the pesto and toss to coat evenly
• 14 (If you'd like the dish to be lighter, toss the shrimp with 1/4 cup of the pesto and add more to your taste
• 15 )
• 16 Divide the orzo among wide, shallow bowls
• 17 Top each portion with equal amounts of the pesto shrimp
• 18 Serve warm or at room temperature
• 19 NOTE: Toast the pine nuts in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan to avoid scorching
• 20 Let cool before using

PASTA WITH ALFREDO-PESTO SAUCE

Steps:

• Finely chop basil, pine nuts and garlic in processor.
• Gradually add olive oil through feed tube and process until smooth; mix in ½ cup Parmesan.
• Transfer to a small jar (can be made up to 4 days ahead - make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air).
• Bring cream to boil in medium saucepan; whisk in pesto.
• Season to taste.
• Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl.
• Toss to coat evenly and serve sprinkled with some minced basil.
• Note: If you want this 'saucier' you can add a little milk to wet the pasta.