It's been a while since I made it, mainly because it makes a lot. For all the times we've doubled, tripled and quadrupled the recipe, it's never occurred to me to halve the recipe since it makes so much!
Over the weekend, my niece celebrated her high school graduation with a small backyard party with her friends. Since Amanda always helps out by making cupcakes for Grace's birthday parties, I wanted to contribute something to her party. I decided I'd make Pesto Orzo since it's easy and can be served either hot or cold.
Not knowing how many people to expect, I doubled the recipe, but we could have gotten away with just a single batch. No worries, we'll enjoy the leftovers!
- 1 Tbs. olive oil
- 6 carrots, sliced into coins
- 1 1/2 large onions, diced
- 1 1/2 large red bell peppers, diced
- 2 tsp. minced garlic
- 1 bunch broccoli, chopped
- Classico Basil Pesto Sauce
- 1 box orzo pasta, cooked/drained
- Saute carrots and onions in hot olive oil until carrots start to become tender.
- Add diced peppers and minced garlic and continue to cook until vegetables are tender.
- Stir in broccoli and cover. Cook until broccoli is tender.
- Add in desired amount of pesto sauce (I used about 3/4 jar).
- Combine with the already cooked orzo pasta.
- This dish can be served hot or cold. As a side dish or a main course.
- We often make this with chicken, too. Just saute bite-sized pieces of boneless chicken breast, in hot oil until no longer pink. Remove from pan and set aside. In the same pan, start with step one. Add chicken back in before adding in the broccoli. Stir in the broccoli and allow chicken to cook through.
Do you have a go-to recipe for company? Or that you like to take to a pot luck dinner? If so, share in the comments!
This recipe has been linked to the following blog carnivals and linky parties: