Delicious Pesto Zucchini Orzo with Charred Sweet Corn

Ingredients

• 1 cup orzo pasta
• 2 cups vegetable broth or water
• 1 medium zucchini, diced
• 1 cup sweet corn, fresh or frozen
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1 clove garlic
• Additional Parmesan cheese for garnish
• Fresh basil leaves for garnish

Instructions

1. In a medium saucepan, bring the vegetable broth or water to a boil over medium-high heat. Once boiling, add the orzo pasta, reduce heat to medium, and simmer for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the diced zucchini and season with salt and pepper. Cook for about 4-5 minutes until the zucchini is tender and lightly golden.
3. Add the sweet corn to the skillet and continue to sauté for another 3-4 minutes until the corn is slightly charred.
4. Meanwhile, prepare the pesto by combining basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper in a food processor. Pulse until finely chopped.
5. Gradually add olive oil while processing, blending until smooth and creamy. Adjust seasoning as necessary.
6. Once the orzo is cooked, drain any excess liquid and add it to the skillet with the zucchini and corn. Stir to combine.
7. Mix in the prepared pesto until everything is well-coated. Cook for an additional 1-2 minutes over low heat.
8. Remove from heat and serve immediately, garnished with additional Parmesan cheese and fresh basil leaves.