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Orzo with Artichoke Pesto and Grilled Corn

Giada De Laurentiis
  • 35 minutes
  • Serves 4 to 6

INGREDIENTS

28

cherry tomatoes

12 oz

Artichoke hearts, frozen

1/2 cup

Flat-leaf parsley, fresh leaves

1 clove

Garlic

1

Lemon, Zest of large

1/2 cup

Oregano, fresh leaves

1/4 cup

Lemon juice, fresh

1 lb

Orzo pasta

1/2 tsp

Black pepper, freshly ground

1

Black pepper, Freshly ground

1

Kosher salt

1/2 tsp

Kosher salt

13 tbsp

Olive oil, extra-virgin

1/2 cup

Walnut, halves

1 1/2 cups

Parmesan, grated

2

ears Corn, shucked and silks removed