Orzo Pasta with Tomatoes, Shallots, and Pistachios
This orzo pasta recipe has become a summer staple. This easy meal is ready in under 30 minutes. In the time it takes you to boil the pasta, you’ll have the rest of the ingredients prepped and ready to go.
Orzo Pasta with Tomatoes, Shallots, and Pistachios Recipe
Tired of our typical fare, we were looking for a quick and fresh meal to make. Something not too heavy but filling enough you won’t need a snack an hour later.
This orzo pasta recipe is what came out of our brainstorming session. You can substitute any ingredients you like – add in more fresh veggies or use a little red onion in place of the shallot.
If you have fresh tomatoes from the garden, chop those up and use them instead of the grape or cherry tomatoes.
Here’s the basic plan.
Ingredients
- 8 oz dry orzo pasta
- 2 tablespoons olive oil
- 1 finely chopped shallot
- 1/2 pint grape or cherry tomatoes, halved
- 10 fresh basil leaves, chopped
- 1 cup parmesan, shredded
- 1/4 pistachios, chopped
- Pepper to taste
Directions
Boil your water. Add some salt.
While you’re waiting for the water to boil, prepare everything else.
Sauté the shallot in 2 tablespoons of olive oil for about 2-3 minutes. Just long enough to infuse the shallot flavor into the oil.
Cook the orzo pasta according to package directions. Drain.
Add the shallots and olive oil to the orzo.
Mix in the remaining ingredients (tomatoes, basil, parmesan, pistachios, black pepper).
Garnish with fresh basil.
Serves 3-4.
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