Updated Post with new video!
I hope this finds you well!
This is one of my original posts, a perfect dish to have in the fridge for the never ending snacks and meals required when everyone is staying at home.
I have just added a video, my third. Apart from only filming half of my head I seem to be getting the hang of it!
As we are just getting to know each other, I want to share all my absolutely favorite, foolproof, you will love me and be so impressed, recipes with you. I also have, however, to warn you about my tendency to vagueness. This pasta dish is a perfect example.
and
but it works with beef, pork or chicken. The individual parts can also be made ahead, and transported in Ziplock bags if you are bringing the dish to a potluck ( and hopefully those days will be back soon). When you are ready to assemble the pasta, you can you can do so in a matter of minutes. Afterwards, any leftover pasta keeps really well and makes a great grab and go lunch. What more can you ask of a recipe?
I also like to serve the pasta on a large platter, rather than a bowl, the colors of the green pasta, roasted vegetables and creamy white feta make it really attractive.
And the thorny question of quantities? I am going to try to give some guidance, since we are just getting acquainted. If I am serving more than one side dish, I use a small bag of Trader Joes orzo pasta for twenty people. On its own, that bag would easily feed ten. So, if you want enough for five to six people, half a small bag of pasta would be perfect.
Add enough pesto to cover the pasta completely. For a whole bag of pasta, a small container of fresh pesto is usually enough. I love the large jar from Costco. Less stressful. However, If you want a treat and to support local business, pick up a tub from my favorite Cheese Shop in Goodwives (and maybe their feta too), when you are collecting your Easter Cheese!
Thank you ANN!
Ingredients
- Olive oil
- Orzo (see above notes)
- Pesto, I have made my own, but I love the Costco one (again, see above)
- 2 Mixed Peppers, cut into one-inch pieces
- 2 Zucchinis, cut into thick slices and halved if too large (feel free to add red onions or eggplant too)
- Handful of mini tomatoes
- Feta Cheese, cut into cubes. The Trader Joe's one in a blue box is my favorite.
- Pine Nuts, ToastedÂ
- Fresh basil, to finish
- salt and pepper
Instructions
- Heat oven to 425F
- Put cut peppers and zucchini on a baking sheet and toss with some olive oil. Season well with salt and pepper and roast for around 35 minutes or until the edges are just beginning to catch.
- Bring salted water and a splash of olive to boil in a large pot.
- Add the orzo and cook per instructions until al dente, or until the pasta still has some bite.
- Drain and immediately stir in some pesto. Keep adding until all the pasta has a good coating of pesto.
- Carefully toast the pine-nuts in a skillet over a medium heat until golden brown.
- To serve, spread pasta over a large platter and top with roasted vegetables, feta cheese, pine-nuts and fresh basil. Good warm or room temperature.
That's me in the corner
