Venture beyond basic pasta with these 34 orzo recipes featuring pesto’s vibrant charm! Whether you’re craving quick weeknight dinners, seasonal fresh flavors, or cozy comfort food, this roundup has a delightful dish for every home cook. Get ready to transform simple ingredients into mouthwatering meals—let’s dive in and find your new favorite!
Creamy Pesto Orzo with Sun-dried Tomatoes
Who knew a weeknight dinner could feel like a vacation to the Italian countryside? This dish is the culinary equivalent of a warm hug, transforming simple pantry staples into a creamy, dreamy masterpiece that will have everyone asking for seconds. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 cup of uncooked orzo pasta
- 2 tablespoons of rich extra-virgin olive oil
- 3 cloves of fragrant garlic, minced
- 1/2 cup of oil-packed sun-dried tomatoes, thinly sliced
- 1/2 cup of freshly grated Parmesan cheese
- 1/2 cup of heavy cream
- 1/3 cup of vibrant basil pesto
- 1/4 teaspoon of finely ground black pepper
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add 1 cup of uncooked orzo pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (it should have a slight bite). Tip: Salting the pasta water is your first chance to season the dish, so don’t be shy!
- Drain the cooked orzo in a colander and set it aside.
- In the same pot, heat 2 tablespoons of rich extra-virgin olive oil over medium heat.
- Add 3 cloves of minced, fragrant garlic and cook for 1 minute, just until it becomes aromatic and golden.
- Stir in 1/2 cup of thinly sliced, oil-packed sun-dried tomatoes and cook for another 2 minutes to warm them through.
- Reduce the heat to low and pour in 1/2 cup of heavy cream, stirring constantly to combine.
- Add the drained orzo back to the pot, mixing well to coat it in the creamy sauce.
- Stir in 1/3 cup of vibrant basil pesto and 1/2 cup of freshly grated Parmesan cheese until the cheese is fully melted and the sauce is smooth. Tip: For the creamiest results, take the pot off the heat before adding the cheese to prevent it from seizing.
- Season with 1/4 teaspoon of finely ground black pepper, stirring to incorporate.
- Remove the pot from the heat and let the orzo rest for 2 minutes to allow the sauce to thicken slightly. Tip: This resting time is key for the perfect, velvety texture—patience is a virtue!
- Garnish with fresh basil leaves before serving.
Just imagine that first bite: the orzo is luxuriously creamy, punctuated by the sweet-tart pop of sun-dried tomatoes and the herby punch of pesto. Serve it straight from the pot for a cozy family meal, or fancy it up with a grilled chicken breast on top for a restaurant-worthy plate that’s deceptively simple to make.
Lemon Pesto Arugula Orzo Salad
Get ready to ditch the boring lunch routine with a salad that’s basically a party in a bowl—bright, zesty, and packed with enough pep to power you through the afternoon slump. This lemony, pesto-kissed orzo number is the ultimate quick-fix meal that’s as refreshing as a splash of cold water on a hot day, and it comes together faster than you can say “takeout.”
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup dried orzo pasta
– 3 cups fresh baby arugula leaves
– ½ cup rich extra virgin olive oil
– ¼ cup freshly grated Parmesan cheese
– ¼ cup toasted pine nuts
– 2 large, juicy lemons
– 2 cloves aromatic garlic, minced
– ½ tsp kosher salt
– ¼ tsp freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 cup dried orzo pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the orzo cooks, zest and juice both large, juicy lemons into a medium mixing bowl.
4. Add ¼ cup freshly grated Parmesan cheese, 2 cloves minced aromatic garlic, ½ tsp kosher salt, and ¼ tsp freshly cracked black pepper to the bowl with the lemon.
5. Slowly whisk in ½ cup rich extra virgin olive oil until the mixture is emulsified and creamy.
6. Drain the cooked orzo in a colander and rinse briefly under cold water to stop the cooking process and cool it down.
7. Transfer the cooled orzo to a large serving bowl and pour the lemon-pesto dressing over it, tossing to coat evenly.
8. Gently fold in 3 cups fresh baby arugula leaves and ¼ cup toasted pine nuts until everything is well combined.
9. Let the salad sit for 5 minutes to allow the flavors to meld and the arugula to slightly wilt.
10. Taste and adjust seasoning with an extra pinch of salt or pepper if needed, then serve immediately.
Light and lively, this salad boasts a delightful contrast of tender orzo, peppery arugula, and crunchy pine nuts, all wrapped in a zesty lemon-pesto embrace. Try it as a vibrant side at your next barbecue or pack it for a picnic—it’s so good, you might just forget there’s no meat involved!
Basil Pesto and Roasted Vegetable Orzo
Kick your weeknight dinner rut to the curb with this vibrant, one-pan wonder that’s basically a hug in a bowl. It’s the perfect marriage of nutty, herby pesto and sweet, caramelized veggies, all tangled up with cozy orzo pasta—ready faster than you can say “takeout menu.”
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups dried orzo pasta
– 2 cups fresh basil leaves, packed
– ½ cup toasted pine nuts
– ½ cup freshly grated Parmesan cheese
– 2 cloves garlic, peeled
– ¾ cup rich extra virgin olive oil, divided
– 1 medium zucchini, cut into ½-inch cubes
– 1 red bell pepper, cut into ½-inch pieces
– 1 small red onion, thinly sliced
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the cubed zucchini, bell pepper pieces, and sliced red onion with 2 tablespoons of the extra virgin olive oil, kosher salt, and freshly ground black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Tip: Crowding the pan steams veggies instead of roasting them—give them space for maximum caramelization!
4. Roast the vegetables for 20-25 minutes, stirring halfway through, until they are tender and have golden-brown edges.
5. While the vegetables roast, bring a large pot of salted water to a rolling boil over high heat.
6. Add the dried orzo pasta to the boiling water and cook according to package directions, usually 8-10 minutes, until al dente. Tip: Reserve ½ cup of the starchy pasta water before draining—it’s liquid gold for saucing!
7. Drain the cooked orzo and return it to the pot, off the heat.
8. In a food processor, combine the packed fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and peeled garlic cloves.
9. Pulse the mixture 5-7 times until coarsely chopped.
10. With the processor running on low, slowly stream in the remaining ½ cup plus 2 tablespoons of extra virgin olive oil until a smooth, vibrant green pesto forms. Tip: For a brighter pesto, add the oil slowly to emulsify it properly!
11. Pour the freshly made pesto over the warm orzo in the pot and stir to combine thoroughly.
12. Gently fold the roasted vegetables into the pesto orzo until evenly distributed.
13. If the mixture seems too thick, stir in the reserved pasta water, 1 tablespoon at a time, until your desired saucy consistency is reached.
Yum—this dish is a textural dream with tender orzo, creamy pesto, and those irresistible crispy veggie bits. Serve it warm, maybe with an extra sprinkle of Parmesan and a glass of crisp white wine, for a meal that’s as satisfying as it is simple.
Cajun Shrimp Pesto Orzo Skillet
Hold onto your spatulas, folks, because we’re about to dive into a one-skillet wonder that’s as bold as your favorite reality TV star and twice as satisfying. This Cajun Shrimp Pesto Orzo Skillet is the weeknight hero you didn’t know you needed, packing a punch of flavor that’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon bold Cajun seasoning
– 1 cup uncooked orzo pasta
– 2 cups low-sodium chicken broth
– 1/2 cup vibrant basil pesto
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 2 cloves garlic, finely minced
– 1/4 cup chopped fresh parsley
– 1 tablespoon unsalted butter
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Pat the large raw shrimp completely dry with paper towels to ensure a good sear.
2. In a medium bowl, toss the shrimp with 1 tablespoon of bold Cajun seasoning until evenly coated.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the seasoned shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque, then transfer to a plate.
5. Tip: Don’t overcrowd the shrimp—cook in batches if needed to avoid steaming.
6. Reduce the heat to medium and add 1 tablespoon of unsalted butter to the same skillet.
7. Sauté 2 cloves of finely minced garlic for 30 seconds, until fragrant but not browned.
8. Stir in 1 cup of uncooked orzo pasta and toast for 1 minute, stirring constantly.
9. Pour in 2 cups of low-sodium chicken broth and bring to a gentle boil.
10. Reduce the heat to low, cover the skillet, and simmer for 10 minutes, until the orzo is al dente and most liquid is absorbed.
11. Tip: Keep the lid on tight to trap steam and cook the orzo evenly.
12. Stir in 1/2 cup of vibrant basil pesto, 1/2 cup of heavy cream, 1/2 cup of freshly grated Parmesan cheese, 1/2 teaspoon of finely ground black pepper, and 1/4 teaspoon of kosher salt.
13. Cook for 2 minutes, stirring constantly, until the sauce is creamy and smooth.
14. Return the cooked shrimp to the skillet and gently fold them into the orzo mixture.
15. Tip: For extra flavor, let the dish sit off the heat for 2 minutes before serving to allow the shrimp to soak up the sauce.
16. Garnish with 1/4 cup of chopped fresh parsley.
Mmm, get ready for a texture party—the orzo is tender yet toothsome, swimming in a luxuriously creamy pesto sauce with a spicy Cajun kick. Serve it straight from the skillet for that rustic charm, or pair it with a crisp green salad to balance the richness. Leftovers? They reheat like a dream, making this dish your new go-to for flavor-packed meals all week long.
Pesto and Grilled Chicken Orzo Casserole
Whew, who knew a casserole could be this exciting? This pesto and grilled chicken orzo casserole is the cozy, flavor-packed hero your weeknight dinners have been desperately craving—no cape required, just a fork and a serious appetite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, patted dry
– 1 tbsp fragrant extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 cup vibrant basil pesto
– 12 oz uncooked orzo pasta
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tsp dried oregano
Instructions
1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Brush the chicken breasts with fragrant extra virgin olive oil and season evenly with coarse kosher salt and freshly cracked black pepper.
3. Grill the chicken for 6–7 minutes per side, until internal temperature reaches 165°F and grill marks appear.
4. Transfer the chicken to a cutting board, let it rest for 5 minutes, then dice into bite-sized pieces.
5. In a large skillet over medium heat, toast the uncooked orzo pasta for 3–4 minutes, stirring constantly, until lightly golden and nutty in aroma.
6. Add minced garlic and dried oregano to the skillet, stirring for 30 seconds until fragrant.
7. Pour in low-sodium chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet.
8. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
9. Stir in vibrant basil pesto, shredded mozzarella cheese, and grated Parmesan cheese until the cheeses melt and the sauce is creamy.
10. Fold in the diced grilled chicken until evenly distributed.
11. Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer.
12. Bake in a preheated 375°F oven for 20 minutes, until the top is bubbly and lightly golden.
13. Let the casserole cool for 5–10 minutes before serving to allow it to set slightly.
Now, dig into that glorious creation! You’ll love the creamy, cheesy texture hugging each tender orzo piece, with the herby punch of pesto and smoky grilled chicken singing in every bite. Try scooping it into bowls with a side of crusty garlic bread for maximum cozy vibes, or pack it for a next-day lunch that’ll make your coworkers green with envy.
Hearty Pesto Orzo Soup with Cannellini Beans
Oh, the weather outside is frightful, but this soup is so delightful! If you’re craving a cozy hug in a bowl that’s ready faster than you can say “brrr,” you’ve hit the jackpot. This vibrant, herbaceous pot of goodness is the ultimate weeknight warrior, turning pantry staples into a meal that’ll make you forget all about the winter blues.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons rich extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 6 cups low-sodium vegetable broth
– 1 cup uncooked orzo pasta
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 cup prepared basil pesto
– 1 cup fresh baby spinach, roughly chopped
– ½ cup grated Parmesan cheese, plus extra for serving
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon red pepper flakes (optional)
Instructions
1. Heat the rich extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Pour in the low-sodium vegetable broth and bring to a lively boil over high heat.
5. Add the uncooked orzo pasta, reduce heat to medium, and simmer uncovered for 8 minutes, stirring occasionally to prevent sticking.
6. Stir in the drained and rinsed cannellini beans and simmer for 2 more minutes, just until the beans are heated through.
7. Remove the pot from the heat and immediately stir in the prepared basil pesto until fully incorporated.
8. Fold in the roughly chopped fresh baby spinach, letting the residual heat wilt it completely, about 1 minute.
9. Stir in the grated Parmesan cheese, kosher salt, freshly cracked black pepper, and optional red pepper flakes until the cheese melts and the soup is well-seasoned.
10. Ladle the soup into bowls and garnish with extra grated Parmesan cheese.
Just imagine that first spoonful: the orzo is tender yet pleasantly chewy, swimming in a silky, pesto-kissed broth that’s studded with creamy cannellini beans. The fresh spinach adds a pop of color and a delicate earthiness, while the Parmesan brings a salty, umami punch. For a fun twist, serve it with a side of crusty garlic bread for dipping—trust me, you’ll want to sop up every last drop!
Pesto Orzo with Cherry Tomatoes and Feta
Let’s be real—some days you want a dinner that feels fancy without the fuss, and this pesto orzo with cherry tomatoes and feta is here to deliver. It’s a vibrant, one-pot wonder that’s as easy to make as it is delicious, perfect for when you’re craving something fresh and flavorful in a flash. Consider it your new go-to for busy weeknights or lazy weekends when cooking feels more like a chore than a joy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup uncooked orzo pasta
– 2 tablespoons rich extra-virgin olive oil
– 2 cups sweet cherry tomatoes, halved
– 3 cloves garlic, minced
– ½ cup homemade or store-bought basil pesto
– 4 ounces crumbled feta cheese
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons fresh basil leaves, thinly sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water well seasons the orzo from the inside out.
2. Add 1 cup uncooked orzo pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (tender but with a slight bite).
3. While the orzo cooks, heat 2 tablespoons rich extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add 2 cups sweet cherry tomatoes, halved, and 3 cloves garlic, minced, to the skillet. Sauté for 5–7 minutes, stirring frequently, until the tomatoes soften and release their juices.
5. Drain the cooked orzo thoroughly and add it directly to the skillet with the tomatoes. Tip: Reserve a splash of pasta water to adjust consistency if needed.
6. Stir in ½ cup basil pesto, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until everything is evenly coated and heated through, about 2 minutes.
7. Remove the skillet from the heat and gently fold in 4 ounces crumbled feta cheese. Tip: Adding the feta off the heat prevents it from melting completely, keeping those creamy crumbles intact.
8. Garnish with 2 tablespoons fresh basil leaves, thinly sliced, for a burst of color and aroma.
Dive into a bowl where the orzo is tender yet toothsome, coated in that herbaceous pesto that pops with garlicky goodness. The cherry tomatoes add a juicy sweetness that balances the salty tang of the feta, making each bite a lively mix of textures and flavors. Serve it warm as a standalone meal, or pair it with grilled chicken or a crisp salad for an extra hearty touch—either way, it’s a dish that’ll have everyone asking for seconds.
Garlic Herb Pesto Orzo with Sauteed Spinach
Who knew a humble pasta shape could become the star of your weeknight dinner? This Garlic Herb Pesto Orzo with Sautéed Spinach is the ultimate one-pot wonder that’s ready to rescue you from the ‘what’s for dinner?’ dilemma with minimal fuss and maximum flavor. It’s basically a cozy hug in a bowl, but with enough garlicky, herby goodness to make your taste buds do a happy dance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of uncooked orzo pasta
– 2 tablespoons of rich extra virgin olive oil
– 4 cloves of fresh garlic, minced
– 1/2 cup of fragrant basil pesto (store-bought or homemade)
– 4 cups of fresh baby spinach leaves
– 1/4 cup of grated Parmesan cheese
– 1/2 teaspoon of fine sea salt
– 1/4 teaspoon of freshly cracked black pepper
– 2 cups of low-sodium vegetable broth
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
2. Add the minced fresh garlic and sauté for 1 minute, until fragrant but not browned.
3. Stir in the uncooked orzo pasta and toast for 2 minutes, stirring constantly to coat it in the oil and garlic.
4. Pour in the low-sodium vegetable broth and bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the skillet, and simmer for 10 minutes, until the orzo is tender and has absorbed most of the liquid.
6. Uncover the skillet and stir in the fragrant basil pesto until the orzo is evenly coated.
7. Add the fresh baby spinach leaves in batches, stirring until wilted, which should take about 2-3 minutes.
8. Sprinkle in the grated Parmesan cheese, fine sea salt, and freshly cracked black pepper, then stir to combine everything thoroughly.
9. Remove the skillet from the heat and let it rest for 2 minutes to allow the flavors to meld.
10. Serve immediately while warm.
Get ready for a creamy, velvety texture with pops of tender orzo and vibrant spinach in every bite. The garlic and herb pesto infuses the dish with a bold, aromatic flavor that’s perfectly balanced by the salty Parmesan—try topping it with extra cheese or a squeeze of lemon for a zesty twist!
Zesty Lemon Pesto Orzo with Grilled Salmon
Hangry? We’ve all been there—staring into the abyss of the fridge, willing a delicious dinner to materialize. Well, wish granted! This Zesty Lemon Pesto Orzo with Grilled Salmon is your ticket from hangry to happy in under 30 minutes, proving that a gourmet-worthy meal doesn’t require a culinary degree or a magic wand.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 1 lb skin-on salmon fillets
– 1 cup uncooked orzo pasta
– ½ cup rich extra virgin olive oil, divided
– ¼ cup freshly grated Parmesan cheese
– ¼ cup toasted pine nuts
– 2 cloves aromatic garlic, minced
– 1 large, juicy lemon (for 2 tbsp zest and 3 tbsp juice)
– 1 cup packed fresh basil leaves
– 1 tsp coarse kosher salt, divided
– ½ tsp freshly cracked black pepper
Instructions
1. Pat the 1 lb salmon fillets completely dry with paper towels to ensure a crisp skin.
2. Season the salmon all over with ½ tsp of the kosher salt and the ½ tsp black pepper.
3. Preheat a grill or grill pan to medium-high heat (about 400°F).
4. In a food processor, combine the 1 cup fresh basil, ¼ cup pine nuts, 2 minced garlic cloves, 2 tbsp lemon zest, 3 tbsp lemon juice, and ¼ cup Parmesan cheese.
5. Pulse the mixture 5-7 times until roughly chopped.
6. With the processor running on low, slowly drizzle in ¼ cup of the olive oil until a vibrant, coarse pesto forms. (Tip: Stop and scrape down the sides once for an even blend.)
7. Bring a large pot of salted water to a rolling boil for the orzo.
8. Place the seasoned salmon fillets skin-side down on the preheated grill.
9. Grill the salmon for 5-6 minutes without moving it to get that perfect sear.
10. Carefully flip the salmon and cook for another 3-4 minutes, until the flesh is opaque and flakes easily with a fork.
11. Add the 1 cup orzo to the boiling water and cook according to package directions, about 8-10 minutes, until al dente.
12. Drain the cooked orzo thoroughly and return it to the warm pot.
13. Immediately toss the hot orzo with the remaining ¼ cup olive oil and the remaining ½ tsp kosher salt.
14. Gently fold the fresh lemon pesto into the seasoned orzo until evenly coated. (Tip: The residual heat from the pasta will gently warm the pesto, preserving its bright flavor.)
15. Flake the grilled salmon into large chunks, discarding the skin if desired.
16. Gently fold the flaked salmon into the pesto orzo. (Tip: For a stunning presentation, serve the orzo in bowls and top with whole grilled salmon fillets instead.)
Kick back and dig in! The orzo is wonderfully creamy yet retains a slight bite, cradling the rich, flaky salmon. Each forkful bursts with the bright, tangy punch of lemon and the herbal freshness of basil—it’s a flavor party in your mouth. For a fun twist, serve it family-style in a big bowl with extra lemon wedges for squeezing, turning a simple weeknight dinner into an instant celebration.
Pesto Orzo Stuffed Bell Peppers
Aren’t you tired of the same old stuffed peppers? Let’s shake things up with a vibrant, herb-packed twist that’ll have your taste buds doing a happy dance. These pesto orzo stuffed bell peppers are like a Mediterranean vacation in a vegetable vessel—perfect for when you want something impressive without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large, vibrant bell peppers (any color you fancy)
– 1 cup uncooked orzo pasta
– 2 cups rich vegetable broth
– ½ cup freshly grated Parmesan cheese
– ½ cup creamy, nutty pesto (store-bought or homemade)
– 1 cup juicy cherry tomatoes, halved
– 2 tablespoons fragrant extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1 teaspoon zesty lemon zest
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed peppers upright in the prepared baking dish.
4. In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering.
5. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
6. Pour in the uncooked orzo and toast for 2 minutes, stirring constantly, until lightly golden.
7. Add the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
8. Remove the saucepan from heat and let it sit covered for 5 minutes—this allows the orzo to absorb remaining liquid.
9. Fluff the cooked orzo with a fork, then stir in the pesto, Parmesan cheese, halved cherry tomatoes, lemon zest, sea salt, and black pepper until well combined.
10. Generously stuff each bell pepper with the pesto orzo mixture, packing it down lightly.
11. Cover the baking dish with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the filling is golden on top.
13. Let the stuffed peppers rest for 5 minutes before serving—this helps the filling set perfectly.
Simply spectacular! The tender-crisp peppers cradle a creamy, herbaceous filling with pops of juicy tomato and nutty Parmesan. Serve these beauties with a crisp green salad or crumble some feta on top for extra tang.
Pesto Orzo Pasta Bake with Mozzarella
A pesto pasta bake that’s so ridiculously cheesy and comforting, you’ll want to hug your baking dish. Imagine tender orzo swimming in vibrant, herby pesto, all baked under a glorious blanket of melted mozzarella until golden and bubbly. It’s the cozy, one-pan wonder your weeknight dinner dreams are made of.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound dried orzo pasta
– 2 tablespoons rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup homemade or high-quality store-bought basil pesto
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 cup low-sodium vegetable broth
– 8 ounces fresh mozzarella cheese, torn into bite-sized pieces
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the orzo according to package directions until al dente, about 8-10 minutes. (Tip: Salting the pasta water generously is your first layer of flavor!)
3. Drain the orzo well and set it aside.
4. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
5. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the crushed tomatoes, vegetable broth, kosher salt, and black pepper. Bring the mixture to a simmer.
8. Let the sauce simmer for 5 minutes, stirring occasionally, to allow the flavors to meld.
9. Remove the skillet from the heat and stir in the basil pesto until fully incorporated.
10. In a large mixing bowl, combine the cooked orzo and the pesto-tomato sauce, tossing until the pasta is evenly coated.
11. Transfer half of the orzo mixture to the prepared baking dish and spread it into an even layer.
12. Scatter half of the torn fresh mozzarella pieces evenly over the first pasta layer.
13. Top with the remaining orzo mixture, spreading it smoothly.
14. Evenly distribute the remaining mozzarella pieces over the top, then sprinkle the freshly grated Parmesan cheese over everything. (Tip: For extra browning, place the dish under the broiler for the last 2-3 minutes of baking.)
15. Bake, uncovered, for 20-25 minutes, or until the cheese is melted, bubbly, and the edges are lightly golden.
16. Remove the bake from the oven and let it rest for 5 minutes. (Tip: Letting it rest helps the layers set for cleaner slices.)
17. Garnish the top with the chopped fresh basil just before serving.
Kick back and admire that gorgeous, golden crust. Each forkful delivers creamy, cheesy orzo with the bright, herby punch of pesto, all grounded by the rich tomato sauce. Serve it straight from the dish with a crisp green salad for the ultimate comfort-food victory lap.
Spicy Pesto and Sausage Orzo
Hold onto your taste buds, folks, because we’re about to dive into a bowl of pure, unapologetic comfort that’s equal parts zesty and cozy. This one-pot wonder is the culinary equivalent of your favorite cozy sweater—it just makes everything better, especially when you’re craving something hearty with a spicy kick.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 pound of savory Italian sausage, casings removed
– 1 medium yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 1 cup of vibrant basil pesto
– 1 cup of uncooked orzo pasta
– 2 cups of low-sodium chicken broth
– 1/2 cup of heavy cream
– 1/2 teaspoon of crushed red pepper flakes
– 1/2 cup of freshly grated Parmesan cheese
– Fresh basil leaves for garnish
Instructions
1. Heat the rich extra virgin olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the savory Italian sausage, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink, 5-7 minutes.
3. Stir in the finely diced yellow onion and cook until softened and translucent, about 4 minutes.
4. Add the minced aromatic garlic and cook until fragrant, 30 seconds to 1 minute, being careful not to burn it.
5. Pour in the vibrant basil pesto and stir to coat the sausage mixture evenly.
6. Add the uncooked orzo pasta and toast it in the skillet for 1 minute, stirring constantly to enhance its nutty flavor.
7. Pour in the low-sodium chicken broth and heavy cream, then sprinkle in the crushed red pepper flakes.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, or until the orzo is tender and has absorbed most of the liquid.
9. Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until melted and creamy.
10. Let the dish rest, covered, for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
11. Garnish with fresh basil leaves before serving.
Grab a spoon and dig into this creamy, dreamy dish where the spicy kick from the red pepper flakes dances with the herby pesto in every bite. The orzo turns wonderfully tender, soaking up all that saucy goodness, while the sausage adds a hearty, savory punch that makes it impossible to stop at just one bowl. Try serving it with a crisp green salad or some crusty bread to sop up every last drop—it’s a weeknight hero that’ll have everyone asking for seconds!
Pesto Orzo with Pine Nuts and Parmesan
Zesty, zippy, and downright zany—this pesto orzo with pine nuts and Parmesan is the weeknight hero you didn’t know you needed, ready to rescue you from boring dinners with its vibrant green charm and nutty crunch. It’s basically a hug in a bowl, but with more garlic and less emotional baggage. Trust me, your taste buds will throw a tiny party, and cleanup is a breeze (no pots to scrub, just one pan!).
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup uncooked orzo pasta
– 2 cups low-sodium chicken broth
– 1/2 cup freshly grated Parmesan cheese
– 1/3 cup homemade or high-quality store-bought basil pesto
– 1/4 cup toasted pine nuts
– 2 tablespoons rich extra virgin olive oil
– 2 cloves garlic, minced
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
– Fresh basil leaves for garnish (optional)
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 cup uncooked orzo pasta to the skillet and toast, stirring constantly, for 2–3 minutes until lightly golden and fragrant—this deepens the flavor and prevents mushiness (tip: don’t walk away, or it might burn!).
3. Stir in 2 cloves of minced garlic and cook for 30 seconds until aromatic but not browned.
4. Pour in 2 cups of low-sodium chicken broth, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper, scraping up any browned bits from the bottom of the skillet.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid (tip: check at 10 minutes to avoid overcooking).
6. Remove the skillet from the heat and stir in 1/3 cup basil pesto and 1/2 cup freshly grated Parmesan cheese until fully melted and creamy.
7. Fold in 1/4 cup toasted pine nuts for a nutty crunch (tip: toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden, watching closely as they burn easily).
8. Garnish with fresh basil leaves if desired, and serve immediately.
Wondrously creamy yet delightfully toothsome, this dish boasts a velvety texture from the pesto and Parmesan, punctuated by the buttery crunch of pine nuts. The flavors pop with herbaceous brightness and savory depth—perfect for scooping straight from the skillet or pairing with grilled chicken for a heartier meal. Leftovers? They’re even better cold, making a stellar pasta salad for lunch tomorrow!
Conclusion
These 34 orzo recipes with pesto prove how versatile and delicious this combination can be. Try them out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for more cooking inspiration!
