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Categories:Viewed: 12 - Published at: 4 years ago
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 1/2 pounds zucchini or other summer squash, cut in 1/4-inch dice (about 4 cups)
- 2 teaspoons chopped fresh marjoram or mint
- Salt and freshly ground pepper to taste
- 10 ounces (1 1/3 cups) orzo
- 13 cup basil or basil-mint pesto (1/2 batch)
- Additional grated Parmesan or pecorino for serving
Method
- Bring a large pot of water to a boil for the orzo and salt generously.
- Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic.
- Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash.
- Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes.
- Stir in marjoram or mint and season to taste with salt and pepper.
- Turn off heat.
- When water in pot comes to a boil, salt generously and add orzo.
- Cook 9 minutes, until al dente.
- Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash.
- Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.
