Pesto Orzo Pasta
This pesto orzo pasta is a creamy, fresh dish packed with flavor. Ready in under 30 minutes, it’s the perfect side or a light main dish, with just the right balance of richness and zest.
Equipment
- Large pot For cooking pasta
- Large Pan For sautéing garlic and making the sauce
- Wooden Spoon For stirring the pasta and sauce
Ingredients
- 12 ounces orzo pasta cooked
- 1 cup ricotta cheese fresh
- 1 jar basil pesto store-bought or homemade
- 2 cloves garlic minced
- 1 tablespoon olive oil
- ¼ cup Parmesan cheese freshly grated
- 1 teaspoon red pepper flakes optional for heat
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain, reserving some pasta water.
- Heat olive oil in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- In a bowl, mix ricotta cheese, pesto, and a little pasta water to create a creamy sauce.
- Add the cooked orzo to the pan with the garlic and pesto sauce. Toss to coat the pasta evenly.
- Season with salt and red pepper flakes. Serve topped with Parmesan cheese and fresh parsley.
Notes
- Feel free to add grilled chicken, shrimp, or veggies for added protein.
- For extra creaminess, add more ricotta or a drizzle of **olive oil**.
- If you prefer a lighter dish, use a dairy-free pesto and ricotta alternative.
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