Pesto Orzo With Roasted Fennel & Grape Tomatoes
From icecreamuffin 13 years ago
- 45 minutes to make
- Serves 10
Just felt like making pesto for dinner tonight.. this is what i came up with :)
Ingredients
- 2 cups dry orzo shopping list
- 4 pieces turkey bacon, cut into 1-inch strips shopping list
- 1 medium yellow onion, chopped shopping list
- 2 bulbs fennel, chopped shopping list
- 2 cups grape tomatoes shopping list
- olive oil shopping list
- salt, freshly ground black pepper, garlic powder shopping list
for the pesto sauce
- 1/2 cup fresh parmesan shopping list
- 1/2 cup pine nuts shopping list
- 1 large garlic clove shopping list
- 3/4 cup olive oil shopping list
- 3/4 cup fresh basil shopping list
- salt & freshly ground black pepper, to taste shopping list
How to make it
- Preheat oven to 450 degrees Fahrenheit. Spread out fennel & tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, & garlic powder. Bake for 15 minutes, set aside.
for the pesto sauce
- Add parmesan, pine nuts, garlic and basil to a food processor. Pour in olive oil a bit at a time until creamy. Set aside.
- Boil 2 quarts of water in a large pot, cook orzo until "al dente." Drain and pour into a large bowl, toss with a bit of olive oil.
- Meanwhile, brown turkey bacon in a deep saute pan. Add a splash of olive oil, and stir in onion. Add orzo to the pan, then add tomatoes and fennel. Lastly, stir in the pesto. Serve warm, garnish with fresh basil or fennel leaves.
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