Orzo with grilled zucchini pesto and chicken meatballs sounds like a mouthful, but it's incredibly easy. Orzo continues to be a recurring theme on my blog and for good reason. I'm a total fan of this delicious type of pasta because you can go in any direction with it.
Orzo with grilled zucchini pesto and chicken meatballs
25 minutes
Average
What is orzo anyway?
Orzo is a small round pasta that resembles rice and has become increasingly popular in recent years. There are several reasons why orzo is so popular. Orzo can be prepared in many different ways and goes with a wide range of dishes, from salads to soups and stews. This makes it an incredibly versatile product to use. In addition, orzo is quick and easy to cook and suits many different tastes and cultures. It is also a good source of carbohydrates and also contains a number of essential nutrients, such as protein, fiber and B vitamins. Orzo has a delicate, non-overpowering flavor and easily absorbs the flavors of other ingredients with which it is prepared. As a result, orzo has become a popular choice for home cooks and restaurants alike and has become a much sought-after pasta.
Orzo with pesto of grilled zucchini
This time I went for orzo with a pesto made from grilled zucchini. The nice thing about this homemade pesto is that it's a healthy pesto! I replaced most of the olive oil with water and the liquid from the zucchini itself gives it a creamy twist. You season it further with delicious seasonings and you have a fantastic healthy sauce to go with your dish. Looking for more recipes with orzo? How about this orzo with kale sauce and bimi or this orzo with burrata, tomato and bell bell pepper.
What you need:
2
150 gr orzo
150 gr minced chicken
2 zucchinis
1 lemon
50 gr pine nuts
+ extra for garnish
50 gr Parmesan cheese
+ extra for garnish
1 tsp Italian herbs
1 tsp chicken seasoning
fresh basil
salt and pepper
olive oil
What to do:
1
Bring a pan of water to a boil and cook the orzo in it according to the package directions. Catch a cup of the cooking liquid when draining.
2
Mix the minced chicken with the Italian herbs and chicken seasoning. Then turn this into small meatballs. Heat a splash of olive oil in a frying pan and let the oil get well hot. Lower the heat and place the meatballs in the pan. Fry the meatballs until golden brown on all sides.
3
Meanwhile, slice the zucchini. Heat a grill pan and grill all the slices on both sides until nice grill marks appear. Keep 1/3 of the slices behind the put the rest in the blender along with a good handful of basil, the Parmesan cheese, 1 tbsp olive oil, 75 ml water, the juice of the lemon, the pine nuts and a pinch of salt and pepper. Blend to a smooth pesto. Still too thick? Add extra water!
4
Add the sauce, orzo and cooking liquid to the pan with the chicken meatballs and mix everything into a creamy paste. Season additionally with salt and pepper if necessary.
5
Serve the orzo with pesto of grilled zucchini and chicken meatballs with extra Parmesan cheese and basil and garnish with some more pine nuts.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
