ORZO WITH ARTICHOKE PESTO AND GRILLED CORN RECIPE - (4.8/5)

Orzo with artichoke pesto and grilled corn Recipe - (4.8/5) image

Provided by GuidingVegan

Number Of Ingredients 18

1 pound orzo pasta
1 tablespoon extra-virgin olive oil
2 ears corn, shucked and silks removed
Kosher salt
Pesto
12 ounces (about 3 cups) frozen artichoke hearts, thawed, 1 cup reserved
1/2 cup walnut halves, toasted* see Cook's Note
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh oregano leaves
Zest of 1 large lemon
1/4 cup fresh lemon juice, from 1 large lemon
1 clove garlic, smashed
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
2 cups (about 28) cherry tomatoes, halved
1 1/2 cups vegan parm
Kosher salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Using a pastry brush, brush the corn with oil. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Using a large knife, remove the kernels and add to the serving bowl. Pesto In a food processor, combine the artichokes, 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 3/4-inch pieces and add to the serving. Add the pesto, tomatoes and parm. Toss until all the ingredients are coated. Season with salt and pepper, to taste, and serve. cook's notes To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.