Roasting the baby artichokes in olive oil, sliced garlic and a touch of crushed red pepper flakes really adds a depth of flavor to this pasta dish. Along with the tender artichokes is al dente whole wheat orzo pasta and a fresh and flavorful homemade pesto sauce. For the pesto sauce I used fresh basil, sliced almonds and grated Parmesan cheese with the usual lemon juice and olive oil combination. Such a tasty side dish that really brings a hint of springtime to any dinner menu.
(To view this recipe, click on the blue title of the blog post above*)
Whole Wheat Orzo with Roasted Artichoke Hearts & Almond Pesto
Ingredients:
- 1 cup whole wheat orzo
- (1) 14.5-oz. can baby artichokes, drained and rinsed, patted dry
- 2 Tablespoons extra virgin olive oil
- salt and pepper
- 2 garlic cloves, thinly sliced
- crushed red pepper flakes
- For the pesto:
- 1 cup fresh basil leaves
- 1/4 cup sliced almonds
- salt and pepper
- juice of 1/2 lemon
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, peeled
- 1/4 cup olive oil
- 1 Tablespoon of water, if needed
Directions:
- Bring a medium pot of water a boil. Add in the orzo and cook for 8-10 minutes, or until al dente. Drain and place in a medium mixing bowl.
- In the meantime, preheat the oven to 375 degrees. Toss the artichokes together with the oil, garlic, crushed red pepper and about 1/4 teaspoon of salt and a grinding of pepper. Roast in the oven on a baking sheet for 20-25 minutes, or until the artichokes are lightly browned.
- Place the pesto ingredients into the bowl of a food processor. Pulse until smooth; add in water by the tablespoon to thin it out if need be. Season with salt and pepper to taste.
- Toss together the pasta, roasted artichokes and pesto. Serve warm or at room temperature.
Tagged: almond pesto, almonds, baby artichokes, basil, basil-almond pesto, garlic, lemon juice, orzo, Parmesan cheese, pasta, pesto, pesto sauce, side dish, sliced almonds, vegetarian side dish, whole wheat orzo
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