Description
1 cup orzo pasta
1 cup fresh basil leaves
½ cup grated Parmesan cheese
¼ cup olive oil
2 cloves garlic
1 tbsp lemon zest
2 tbsp fresh lemon juice
Salt and black pepper, to taste
1 ball burrata cheese
¼ cup pine nuts, toasted
Fresh basil leaves, for garnish
Directions:
Cook the orzo pasta according to package instructions. Drain and set aside.
In a food processor, combine basil, Parmesan cheese, olive oil, garlic, lemon zest, lemon juice, salt, and black pepper. Pulse until smooth, adding more olive
oil if necessary to achieve a pesto-like consistency.
Toss the cooked orzo with the lemon pesto until evenly coated.
Transfer to a serving dish and top with the burrata cheese, breaking it into chunks.
Sprinkle with roasted pine nuts and garnish with fresh basil leaves.
Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Pesto Orzo with Burrata.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (typically 8-10 minutes) until al dente. Drain well and transfer to a large mixing bowl.
- Toast the Pine Nuts: While the orzo cooks, place the pine nuts in a small, dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until golden and fragrant. Immediately transfer to a plate to cool.
- Make the Lemon Pesto: In a food processor, combine the fresh basil, grated Parmesan, olive oil, garlic cloves, lemon zest, lemon juice, a pinch of salt, and black pepper. Pulse until a coarse paste forms. If the mixture is too thick, add an additional tablespoon of olive oil.
- Combine: Pour the freshly made pesto over the warm, drained orzo. Toss thoroughly until every grain is evenly coated.
- Assemble and Serve: Transfer the pesto orzo to a serving platter or individual bowls. Gently tear the burrata ball into large, creamy chunks and place them over the orzo. Sprinkle the toasted pine nuts over the top and garnish with extra fresh basil leaves.
Serving Suggestions
This versatile dish can be adapted for any occasion. For a light summer meal, serve it alongside grilled chicken or shrimp. To make it a heartier vegetarian main, mix in roasted vegetables like cherry tomatoes, zucchini, or asparagus. It also makes an impressive side dish for a dinner party, paired with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
How-to Summary
Cook orzo, toast pine nuts, and blend a vibrant pesto with basil, Parmesan, garlic, lemon, and oil. Toss the pesto with the warm pasta, then top with torn burrata, toasted nuts, and fresh basil.
Frequently Asked Questions
Can I make this dish ahead of time? You can prepare the orzo and pesto separately up to a day in advance. Store them in airtight containers in the fridge. Combine while the orzo is still slightly warm, then add the burrata and toppings just before serving.
What can I use instead of pine nuts? Toasted walnuts, almonds, or even sunflower seeds are excellent, more affordable substitutes for pine nuts.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the burrata will firm up when chilled. For best results, let leftovers come to room temperature before eating.
Is there a substitute for burrata? Fresh mozzarella (bocconcini) or even a dollop of creamy ricotta can be used if burrata is unavailable.
Can I use dried basil? For the pesto, fresh basil is essential. Dried basil lacks the vibrant flavor and color. For the garnish, fresh is also strongly recommended.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only until al dente to prevent a mushy texture.
- Burning the Pine Nuts: Toast them on medium-low heat and watch constantly, as they burn quickly.
- Using Cold Pasta: Toss the pesto with the orzo while it’s still warm so the pasta absorbs the flavors better.
- Over-processing the Pesto: Pulse until just combined. Over-blending can oxidize the basil and turn the pesto brown.
- Adding Burrata Too Early: Add the burrata at the last moment to preserve its luxurious, creamy texture.
Conclusion
This Lemon Pesto Orzo with Burrata is a stunning dish that masterfully balances bright, herby flavors with rich, creamy textures. It’s deceptively simple to make, yet impressive enough for any gathering. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal in just 20 minutes. Experiment with the serving suggestions to make it your own, and prepare to receive compliments.
