Creamy Pesto Orzo

$To make the creamy pesto orzo, gather these fresh and simple ingredients: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup heavy cream - 1/2 cup basil pesto (homemade or store-bought) - 1/2 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in making this dish rich and vibrant. The orzo pasta adds a nice bite, while the vegetable broth brings depth. Heavy cream gives it a silky texture, and basil pesto packs in fresh flavor. Cherry tomatoes add sweetness, and baby spinach boosts nutrition. Garlic enhances aroma, and good olive oil ties it all together. Don't forget to season with salt and pepper for balance, and fresh basil leaves make a lovely garnish. {{ingredient_image_1}} 1. Start by boiling the vegetable broth in a medium pot. Bring it to a rolling boil. 2. Add 1 cup of orzo pasta to the boiling broth. 3. Cook the orzo for about 8-10 minutes. This gives you the perfect al dente texture. 4. Drain any extra broth once the orzo is cooked. 1. While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add 2 cloves of minced garlic to the skillet. Sauté it for about 1 minute until it smells good. 3. Next, toss in 1 cup of halved cherry tomatoes. Cook them for 3-4 minutes until they soften. 1. Add the cooked orzo to the skillet with the tomatoes and garlic. 2. Pour in 1 cup of heavy cream and mix it well. Let it simmer gently. 3. Stir in 1/2 cup of basil pesto and 1/2 cup of grated Parmesan cheese. Keep mixing until creamy. 4. Finally, fold in 1 cup of baby spinach. Cook for about 2 minutes until it wilts. 5. Season with salt and pepper to taste before serving. For a great creamy pesto orzo, I have some simple swaps for you. If you want less fat, use half-and-half instead of heavy cream. You can also try Greek yogurt for a tangy twist. If you can't find orzo, use small pasta like ditalini or macaroni. To get a creamy texture, stir the sauce gently. This keeps it smooth. Let it simmer for a few minutes after adding the cream and pesto. This helps all the flavors blend together nicely. When serving, use nice bowls to show off your dish. A deep bowl keeps the sauce from spilling. Add extra grated Parmesan on top for a pop of flavor. Fresh basil leaves make it look pretty and fresh. You can even drizzle with olive oil for a shiny finish. For sides, a light salad works well. A simple arugula salad with lemon dressing pairs nicely. You can also serve garlic bread for a comforting touch. Roasted veggies like zucchini or bell peppers add color and flavor to your meal. Pro Tips Use High-Quality Pesto: The flavor of your pesto will significantly impact the overall taste of the dish, so choose a high-quality store-bought option or make your own for the best results. Don't Overcook the Orzo: Keep an eye on the orzo as it cooks; al dente pasta will hold its shape better and provide a lovely texture in your creamy dish. Customize Your Veggies: Feel free to add other vegetables like zucchini, bell peppers, or asparagus for added color and nutrition to your orzo. Garnish for Presentation: A sprinkle of extra Parmesan and fresh basil not only enhances the flavor but also makes your dish visually appealing. {{image_2}} You can easily make this dish your own. Adding protein can change the meal. Try chicken, shrimp, or tofu. Each option gives a new taste and texture. Grilled chicken adds a nice smoky flavor. Shrimp brings a sweet touch. Tofu soaks up the sauce well. Switching up vegetables is another way to customize. Zucchini and bell peppers work great. Zucchini adds a mild crunch. Bell peppers bring a sweet, juicy bite. Feel free to mix and match your favorites. If you need gluten-free options, look for gluten-free orzo. Many brands offer this choice. It cooks just like regular orzo. You won’t lose any of the creamy goodness. For vegetarian or vegan diets, swap out the heavy cream. Use coconut milk or cashew cream instead. This keeps it rich and tasty without dairy. Also, make sure your pesto is vegan by avoiding cheese. Don’t feel stuck with just basil pesto. You can try different pesto flavors. Sun-dried tomato pesto offers a tangy twist. Spinach or arugula pesto adds freshness. If you want a change, try a creamy Alfredo sauce. Each sauce gives the dish a unique taste. To keep your creamy pesto orzo fresh, store it in an airtight container. This helps prevent it from drying out. Make sure to let it cool to room temperature before sealing. In the fridge, it lasts for about three to four days. If you want it to last even longer, consider freezing it. When you’re ready to enjoy your leftovers, reheat them gently. The best way is to use a skillet over low heat. Add a splash of vegetable broth or cream to keep it creamy. Stir often to avoid burning. You can also microwave it, but be sure to cover it. This keeps moisture in and helps it warm evenly. Yes, you can freeze creamy pesto orzo! Just make sure it’s in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, take it out and let it thaw overnight in the fridge. For reheating, use the same skillet method or microwave until hot. Add a little cream or broth to bring back the creamy texture. Orzo is a type of pasta that looks like rice. It is small and oval-shaped. Orzo cooks quickly and has a soft texture. You can use it in soups, salads, or main dishes. It absorbs flavors well, making it a great base for creamy sauces like pesto. Yes, you can prepare creamy pesto orzo in advance. Cook the orzo and mix in the sauce, but don't add the spinach right away. Store it in an airtight container in the fridge. When you're ready to serve, just heat it in a pan. Add the spinach at the end so it stays fresh and bright. Creamy pesto orzo pairs well with many sides. Here are some great options: - Grilled chicken or shrimp for protein - A fresh green salad with lemon vinaigrette - Roasted vegetables like zucchini or bell peppers - Garlic bread to soak up the sauce You can use store-bought pesto for this recipe. It's a time-saver and still tastes good. However, homemade pesto has a fresher flavor. If you want to make your own, blend fresh basil, garlic, nuts, olive oil, and cheese. Both options work but vary in taste. In this post, I shared a simple way to make creamy pesto orzo. We covered the right ingredients, step-by-step instructions, and tips for perfecting the dish. You can customize flavors with proteins and veggies, and I provided storage and reheating tips to keep it fresh. Remember, you can make this dish your own. Enjoy experimenting with different pesto flavors and pairings. It's a fun recipe that flavors your meals. With a bit of practice, you'll master this dish and wow your friends and family!$

A delicious and creamy orzo pasta dish with basil pesto, cherry tomatoes, and spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 cup orzo pasta
2 cups vegetable broth
1 cup heavy cream
0.5 cup basil pesto
0.5 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
1 cup baby spinach
2 cloves garlic, minced
2 tablespoons olive oil
to taste salt
to taste pepper
for garnish fresh basil leaves

Instructions

In a medium pot, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.
While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they are softened.
Once the orzo is cooked, drain any excess broth and add the orzo to the skillet with the tomatoes and garlic.
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
Add the basil pesto and grated Parmesan cheese, stirring until everything is well integrated and creamy.
Fold in the baby spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.
Remove from heat and let it sit for a minute to thicken slightly before serving.

Notes

Serve in charming bowls, topped with additional grated Parmesan and fresh basil leaves.

Keyword creamy, orzo, pasta, pesto, vegetarian