This hearty & healthy whole-wheat pasta dish from Giada’s Feel Good Food is easy to whip up in no time for a quick weeknight dinner. The nutty pesto, the grilled corn and the juicy cherry tomatoes made the dish really flavorful while giving it lots of texture, as well.
Whole-Wheat Orzo with Artichoke Pesto
Recipe from Giada’s Feel Good Food by Giada De Laurentiis
1 pound whole-wheat orzo pasta
2 ears corn, shucked and silks removed
1 (12-ounce) package frozen artichoke hearts, thawed
¼ cup walnut pieces, toasted
½ cup fresh flat-leaf parsley leaves
½ cup fresh oregano leaves
Grated zest of 1 large lemon
¼ cup fresh lemon juice (from 1 large lemon)
1 garlic clove, smashed
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
2 cups cherry tomatoes, halved
1½ cups freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving ½ cup pasta water, and put in the pasta in a large bowl.
Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
Grill the corn, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Using a large knife, remove the kernels from the cob and add the kernels to the bowl.
for the pesto: In a food processor, combine 2 cups of the artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, salt, pepper, and oil. Blend, scraping down the sides of the bowl as needed, until the mixture is thick and smooth.
Chop the remaining artichoke hearts into ¾-inch pieces and add to the bowl. Add the pesto, tomatoes, cheese, and reserved pasta water. Toss until all the ingredients are coated. Serve warm or at room temperature.
Dietary Fiber 8g
Total Fat 9g
Saturated Fat 8g