Lemon Pesto Orzo with Buttery Walnuts & Kale

Ingredienti

Buttery Walnuts

1 cup raw walnuts, chopped

1 tablespoon chopped fresh rosemary

1 teaspoon light brown sugar

½ teaspoon cayenne pepper

Fine pink Himalayan salt

3 tablespoons salted butter, sliced

Orzo

3 tablespoons salted butter

1 garlic clove, chopped

1 tablespoon lemon zest

Freshly ground black pepper

1 pound orzo

4 cups low-sodium vegetable broth, plus more as needed

1 bunch kale, stemmed and torn

1 cup freshly grated parmesan cheese

½ cup basil pesto

Torn fresh basil, for serving

Istruzioni

Make the walnuts. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

On the prepared baking sheet, toss together the walnuts, rosemary, brown sugar, cayenne, and a pinch of salt. Spread in an even layer and scatter the butter over them. Bake until the butter melts, about 3 minutes, then toss to coat. Bake, watching closely and stirring once or twice, until the nuts are toasted and the sugar has melted, 4 to 5 minutes more.

Meanwhile, make the orzo. Melt the butter in a large Dutch oven over medium heat. Add the garlic and lemon zest and season with pepper. Cook, stirring, until the garlic is fragrant, about 1 minute. Stir in the orzo and cook, stirring several times, until the orzo is well coated with butter and lightly toasted, about 2 minutes. Add the broth, then increase the heat to high and bring to a boil. Reduce the heat to low and simmer, stirring often, until the orzo is al dente, 10 to 12 minutes. If the broth has been absorbed and the orzo isn't done, add more as needed (or use water) and continue cooking and stirring until done.

Stir in the kale and Parmesan and cook until warmed through, about 2 minutes. As the orzo thickens, add more broth or water as needed to thin; it should have a creamy consistency. Remove the pot from the heat. Gently swirl the pesto into the orzo, stopping short of fully mixing it.

To serve, divide the orzo among bowls and top with the buttery walnuts and fresh basil.

Note

From Half Baked Harvest: Quick and Cozy