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whole-wheat orzo with artichoke Pesto

whole-wheat orzo with artichoke Pesto
“Once you make this pasta and taste it, you are going to start craving it all the time!
The grilled corn adds a nice smoky flavor, while the artichoke pesto lends richness to the dish. The vegan pesto gets its flavor from a combo of fresh oregano and parsley,
walnuts, artichokes and lemon. I could eat it by the spoonful!”

whole-wheat orzo with artichoke Pesto

Serves 6
1 pound whole-wheat orzo pasta
2 ears corn, shucked artichoke pesto
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

1. 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 the cooked pasta in a large bowl.

2. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the corn, turning frequently, until it’s tender, about 10 minutes. Allow the corn to cool slightly.
Using a large knife, remove the kernels from the cob and add them to the bowl.

3. For the pesto: In a food processor, combine 2 cups of the artichokes with the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, salt, pepper and oil. Blend, scraping down the sides of the bowl, until the mixture is thick and smooth.

4. Chop the remaining artichoke hearts into ¾-inch pieces and add to the large bowl.
Add the pesto, tomatoes, cheese and reserved pasta water.
Toss until all the ingredients are coated. Serve warm or at room temperature.

Nutrition score per serving: 704 calories, 9g fat (8g saturated), 22g protein, 68g carbohydrates, 8g fiber, 505mg sodium

All Fitness ______ whole-wheat orzo with artichoke Pesto

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