Orzo al dente tossed in an arugula pesto and topped with grilled zucchini and onions. Perfect side for your next back yard barbecue. To save time and energy in a time pinch, store bought pesto may also be used to replace the pesto used here. Recipe attached produces 2 cups of pesto. Only half of the pesto will be used for this recipe. Store the remainder in the freezer for next time!
In a blender place the arugula, basil, olive oil, garlic, lemon, and salt. Process until smooth and not stringy.
Next add in the parmesan and pecans. Pulse until you achieve the desired consistancy. I like to have larger chunks of pecans in my pesto. If you prefer the consistancy be smoother, allow the mixture to blend longer. However, don't over-blend, causing the cheese to melt from the heat of the blades.
Orzo and Grilled Zucchini
In a large pot, cook the orzo pasta until al dente. Strain off the water and toss with 1 cup of the pesto while still warm.
Cut the Onions into rings and zucchini into spears. Place on a grill to cook. Turn Over halfway through cooking.
Serve the orzo tossed in the pesto, topped with the grilled zucchini and onions.