If you’re looking for a vibrant and fresh meal that bursts with flavor and color, you have to try this Pea, Zucchini and Pesto Orzo (Risoni) Recipe. It’s a delightful mix of tender orzo pasta, sweet peas, and crisp zucchini, all brought together with the fragrant and lush basil pesto. The interplay between the creamy parmesan and the garlic-onion sauté elevates this dish into something truly special, perfect for both a quick weeknight dinner or a welcoming dish to share with friends. Trust me, once you give this recipe a go, it will quickly become a favorite staple in your kitchen rotation.
Ingredients You’ll Need
The beauty of this Pea, Zucchini and Pesto Orzo (Risoni) Recipe lies in its straightforward ingredients. Each component is simple yet essential, providing balance in taste, texture, and color that make the dish irresistible.
- 2/3 cup risoni: This small pasta shapes like grains of rice, cooking quickly and soaking up flavors beautifully.
- 1 tbsp olive oil: Adds a silky base and subtly enhances the freshness of the veggies.
- 2 1/2 tbsp basil pesto: Preferably homemade, pesto infuses the dish with herbaceous depth and a nutty twist.
- 1 small onion (brown, yellow, or white), diced: Provides a sweet and savory foundation when sautéed.
- 1 garlic clove, crushed: Imparts a warm, aromatic punch without overpowering the dish.
- 3 cups zucchini, diced: Offers a tender crunch and a light green pop that brightens the plate.
- 1 cup frozen peas, preferably defrosted: Adds natural sweetness and vibrant color that complement the pesto.
- 1/4 tsp salt: Enhances all the subtle flavors without masking them.
- Black pepper: Adds just the right hint of heat and complexity.
- Parmesan cheese, freshly grated: Melts gracefully over the warm orzo, adding a luscious, savory finish.
How to Make Pea, Zucchini and Pesto Orzo (Risoni) Recipe
Step 1: Boil the Risoni and Peas
Start by bringing about 8 cups of water to a rolling boil in a large saucepan. Adding plenty of water helps the risoni cook evenly without sticking together. Then, stir in the risoni and let it cook for 4 minutes. Just as the pasta starts to soften, add the peas and cook for an additional minute. At this point, the risoni will still be slightly underdone since it will finish cooking with the other ingredients, absorbing all their flavors.
Step 2: Reserve Cooking Water and Drain Pasta
Before draining, scoop out about half a cup of the starchy cooking water from the saucepan – this liquid gold is key to bringing all the flavors together later. Then drain the risoni and peas and set them aside until you’re ready to combine everything in the pan.
Step 3: Sauté the Garlic and Onion
In a large fry pan, heat your olive oil over medium-high heat. Add the crushed garlic and diced onion, cooking them for about a minute until they begin to soften and release their enticing aromas. This step builds the savory depth that makes this Pea, Zucchini and Pesto Orzo (Risoni) Recipe so memorable.
Step 4: Cook the Zucchini
Next, toss in the diced zucchini and keep sautéing for another 2 to 3 minutes until the zucchini is tender yet still slightly crisp, and the onions turn a lovely light golden brown. This mixture provides a wonderful texture contrast to the creamy pasta.
Step 5: Combine Pesto, Risoni, and Seasonings
Now it’s time for the magic moment. Add the basil pesto, cooked risoni and peas, along with the reserved pasta water to the pan. Season with salt and freshly ground black pepper. Stir everything together gently over a low simmer for about a minute until the water has been absorbed, and the pesto coats every grain of risoni beautifully. This step melds all the ingredients into one harmonious dish bursting with flavor.
Step 6: Serve
Serve the orzo hot, immediately garnished with a generous sprinkle of freshly grated parmesan cheese, which adds a nutty, savory finish that completes this comforting yet fresh dish.
How to Serve Pea, Zucchini and Pesto Orzo (Risoni) Recipe
Garnishes
While freshly grated parmesan is a classic garnish, feel free to get creative by adding a handful of toasted pine nuts or a light drizzle of extra virgin olive oil for an elegant touch. A few torn basil leaves can also brighten the plate and enhance that pesto aroma.
Side Dishes
This Pea, Zucchini and Pesto Orzo (Risoni) Recipe pairs beautifully with a simple green salad tossed in lemon vinaigrette or grilled chicken breasts for a more substantial meal. A crisp glass of white wine, like a Sauvignon Blanc, complements the fresh herbaceous notes perfectly.
Creative Ways to Present
For entertaining, serve the orzo in small bowls topped with microgreens and a curl of parmesan for an elegant appetizer. You can also stuff roasted peppers or tomatoes with the orzo mixture for a fun, colorful presentation that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
After the meal, store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors actually develop further after resting, but the pasta may absorb more moisture, so a quick stir with a splash of olive oil before reheating helps maintain the ideal texture.
Freezing
Because of the fresh vegetables and pesto, freezing this recipe is not recommended as it may alter the texture and vibrant flavor. It’s best enjoyed fresh or within a day or two of making.
Reheating
When ready to eat again, gently reheat the orzo in a saucepan over low heat, adding a little water or olive oil to loosen the mixture and keep it creamy. Avoid microwaving on high to prevent drying out the tender veggies and pasta.
FAQs
Can I use store-bought pesto instead of homemade?
Absolutely! While homemade pesto adds an extra fresh flavor, a good quality store-bought pesto works well and saves time. Just look for one with simple, natural ingredients for the best taste.
Is there a substitute for orzo (risoni) in this recipe?
You can substitute with small pasta shapes like acini di pepe or even couscous if you prefer, but orzo’s rice-like texture is ideal for soaking up the pesto and melding with the veggies.
Can I make this dish vegan?
Yes! Simply omit the parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy, keeping the dish just as delicious.
How do I store leftover pesto?
Store leftover pesto in a small jar in the refrigerator with a thin layer of olive oil on top to prevent browning. It usually stays fresh for up to a week.
Can I add other vegetables?
Definitely! Feel free to add chopped bell peppers, cherry tomatoes, or even asparagus to up the veggie content and add colorful variety to this recipe.
Final Thoughts
This Pea, Zucchini and Pesto Orzo (Risoni) Recipe is a celebration of simple ingredients coming together in a fresh and flavorful way. Its quick prep and cooking time make it perfect for busy days without sacrificing deliciousness. Once you try it, I’m sure you’ll find yourself making it again and again—it’s truly a dish to savor and share.
Print
Pea, Zucchini and Pesto Orzo (Risoni) Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and quick-to-make Pea, Zucchini, and Pesto Orzo recipe, combining tender risoni pasta with fresh veggies and aromatic basil pesto, finished with a sprinkle of Parmesan cheese for a flavorful, satisfying meal.
Ingredients
Primary Ingredients
- 2/3 cup risoni
- 1 tbsp olive oil
- 2 1/2 tbsp basil pesto (preferably homemade)
- 1 small onion (brown, yellow or white), diced
- 1 garlic clove, crushed
- 3 cups zucchini, diced
- 1 cup frozen peas, preferably defrosted
- 1/4 tsp salt
- Black pepper, to taste
- Parmesan cheese, freshly grated for garnish
Instructions
- Boil Water: Place about 8 cups of water in a large saucepan and bring it to a boil.
- Cook Risoni and Peas: Add the risoni to the boiling water and cook for 4 minutes. Then add the frozen peas and continue cooking for an additional 1 minute. The risoni will be slightly undercooked at this stage to finish cooking later in the pan.
- Reserve Pasta Water and Drain: Scoop out 1/2 cup of the cooking water from the saucepan and set aside. Then drain the risoni and peas, setting them aside until ready to add to the pan.
- Sauté Aromatics: Heat the olive oil in a frying pan over medium-high heat. Add the crushed garlic and diced onion, sautéing for about 1 minute until they start to soften and become fragrant.
- Add Zucchini: Add the diced zucchini to the pan and sauté for 2 to 3 minutes until both the zucchini and onion are softened, with the onion turning a light golden brown.
- Combine and Simmer: Stir in the basil pesto, cooked risoni with peas, the reserved pasta water, salt, and black pepper. Bring the mixture to a simmer and continue stirring for 1 minute until the water is mostly absorbed and the flavors meld.
- Serve: Serve the dish immediately, garnished generously with freshly grated Parmesan cheese for added richness and flavor.
Notes
- Using defrosted peas helps maintain their bright color and texture.
- Homemade basil pesto enhances freshness and flavor, but store-bought can be used as a convenient alternative.
- Adjust salt and pepper based on personal preference and dietary requirements.
- For a vegetarian version, ensure Parmesan is vegetarian-friendly or substitute with a vegan cheese alternative.
