Description
A rich and comforting creamy pesto orzo made with tender pasta simmered in broth, blended with basil pesto, cream, garlic, and parmesan cheese for a smooth and flavorful dish that works perfectly as a side or simple main meal.
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/3 cup basil pesto
- 1/3 cup grated parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the orzo pasta and stir for about 1 minute to lightly toast it in the butter.
- Pour in the broth and bring the mixture to a gentle simmer.
- Cook the orzo for 8–10 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Reduce the heat and stir in the heavy cream and basil pesto until well combined.
- Add the grated parmesan cheese, salt, and black pepper.
- Stir until the cheese melts and the sauce becomes smooth and creamy.
- Garnish with chopped fresh basil if desired and serve warm.
Notes
- Add grilled chicken or shrimp to turn the dish into a full meal.
- Spinach, cherry tomatoes, or sautéed mushrooms can be mixed in for extra vegetables.
- Top with toasted pine nuts for added texture and flavor.
- Half-and-half can be used instead of heavy cream for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or milk to restore the creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
