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60
60 Minutes
oz orzo
cup frozen peas
small zucchini, chopped into 1/2 inch cubes
shallot, finely chopped
tsp salt
tsp red pepper flakes
tbsp olive oil
Freshly cracked black pepper, to taste
Lemon zest and juice, to garnish
Basil, to garnish
cups basil
garlic cloves
cup olive oil
cup pine nuts
tsp freshly cracked black pepper
Juice of a half lemon
Bring a large pot of water to boil and salt heavily. Cook orzo to al dente according to box instructions. 3 minutes before pasta finishes, add frozen peas. Reserve ¼ cup of pasta water before draining.
Rinse pasta and peas with cold water to preventing sticking. Set aside.
Add all pesto ingredients to a blender and pulse until smooth. If too thick, add a bit more olive oil. Set aside.
In a large sauce pan, add olive oil over medium heat. Once hot, add shallots. In 2-3 minutes or as shallots soften, add red pepper flakes. Sauté for 1-2 minutes.
Add zucchini and cook for about 5 minutes or until browned, stirring only occasionally. Season with salt and pepper.
Turn heat to low before adding orzo, peas, pesto, and a splash of reserved pasta water to the pan. Gently mix. Allow to simmer until sauce thickens a bit, then mix in crumbled cheddar.
Serve immediately with a squeeze of fresh lemon juice, basil, and more crumbled cheddar.