PESTO ORZO WITH BURRATA
Pesto orzo is a culinary delight that marries the tender orzo pasta with the vibrant and aromatic flavors of basil pesto. This harmonious fusion creates a simple, yet utterly delicious dish that will tantalize your taste buds with every bite.
COOKING ORZO
Cooking orzo is a breeze! This small, rice-shaped pasta can be boiled until tender in just 8-10 minutes. Simply bring a pot of salted water to a boil, add the orzo, and cook until it’s al dente. It’s a versatile pasta that can be used in a wide variety of dishes, from salads to soups. So, whether you’re a seasoned chef or a beginner in the kitchen, orzo is a quick and easy option for a delicious meal.
THE PESTO SAUCE
Cooking pesto sauce is a cinch! This flavorful sauce is all about simplicity. Just blend fresh basil, pine nuts, garlic, Parmesan cheese, and a splash of olive oil in a food processor or blender until it’s smooth and vibrant green. The result is a versatile, fragrant sauce that’s perfect for pasta, sandwiches, or as a dip. In just a few minutes, you’ll have a homemade pesto that will elevate your dishes with its delicious taste and bright color.
Ingredients you need for the sauce:
Heavy cream
Garlic
Olive oil
Salt and freshly ground black pepper
Pesto sauce
Parmesan cheese
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PESTO ORZO WITH BURRATA
Ingredients
- 1 cup orzo
- 3 garlic cloves finely chopped
- 1/2 cup heavy cream
- 3/4 cup hot water
- 3 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp pesto sauce
- 1/4 cup parmesan cheese
- 1 burrata ball
- Chili flakes for garnish (optional)
Instructions
- Heat a medium saucepan over medium-high heat, add 1 tablespoon of olive oil and chopped garlic, and sauté until the garlic turns golden (approximately one minute).
- Add the orzo, along with a pinch of salt and freshly ground black pepper, and stir for about 1 to 3 minutes.
- Gradually pour in the water while continuing to stir. Keep stirring until the mixture thickens.
- Introduce the heavy cream, then reduce the heat. Allow it to simmer for approximately 10 to 12 minutes, stirring frequently.
- Cover the saucepan and let it cook for an additional 3 to 5 minutes, making sure to stir regularly.
- Take the orzo off the heat and blend in 2-4 tablespoons of the pesto.
- Incorporate the Parmigiano Reggiano thoroughly.
- Cut the burrata in half. Each half is sufficient for one serving of orzo.
- Position the burrata atop the orzo. Carefully open the burrata and garnish with a pinch of salt, a sprinkle of chili flakes, and a drizzle of olive oil, if desired.