Orzo with Artichoke Pesto and Grilled Corn

ingredients

4 to 6 servings
 
1 pound orzo pastaorzo1
1 tablespoon extra-virgin olive oilextra-virgin olive oil1
2 ears corn, shucked and silks removedcorn2
Kosher saltkosher salt1
Pesto
12 ounces (about 3 cups) frozen artichoke hearts, thawed, 1 cup reservedfrozen artichoke hearts12
½ cup walnut halves, toasted* see Cook's Notetoasted walnuts½
½ cup fresh flat-leaf parsley leavesflat-leaf parsley½
½ cup fresh oregano leavesfresh oregano½
Zest of 1 large lemonlemon(s)1
¼ cup fresh lemon juice, from 1 large lemonlemon juice¼
1 clove garlic, smashedgarlic clove1
½ teaspoons kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
¾ cup extra-virgin olive oilextra-virgin olive oil¾
2 cups (about 28) cherry tomatoes, halvedcherry tomato(es)2
1 ½ cups grated Parmesan cheeseparmesan cheese1 ½
Kosher salt and freshly ground black peppersalt and freshly ground black pepper1

instructions

 
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 cheese. 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.
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