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Pistachio Pesto Orzo with Burrata

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 cup RiceSelect® Orzo
  • 2 cups fresh basil leaves packed
  • 1/2 cup shelled pistachios plus extra for garnish
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper
  • 1 8 oz ball of fresh Burrata cheese

Method
 

  1. Cook the RiceSelect® Orzo in salted boiling water according to the package directions (about 8-10 minutes). Reserve 1/2 cup of the starchy cooking water before draining. Drain the orzo and set aside.
  2. Make the Pesto: In a food processor, combine the basil, pistachios, Parmesan, and garlic. Pulse until roughly chopped. Stream in the olive oil and lemon juice while processing until the pesto reaches your desired consistency. Season with salt and pepper.
  3. Return the cooked orzo to the pot. Stir in the pistachio pesto, adding a few tablespoons of the reserved pasta water to make a creamy, glossy sauce.
  4. Top the orzo with the Burrata, gently tear it open.
  5. Garnish with a drizzle of olive oil, sea salt, and extra chopped pistachios.