Creamy Lemon Pesto Orzo with Oven roasted Turkey, Asparagus & Tomato
Total Time: 35 minutes, yields 5 servings
3 cups water
1 lb. Orzo
1 bunch fresh Basil, rinsed and dried
6 cloves of garlic
4 oz pine nuts
1/3 cup pumpkin seed oil from Now Foods, set aside 3 tsp. of oil
8 oz fresh parmesan cheese, grated
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp. lemon paste, from Nielsen-Massey
1/3 cup Greek yogurt from Golden Brunch
1 lb Tacchino Arrosto oven roasted turkey from Greenridge Farm, cut into medium sized chunks
1 bunch asparagus, washed and bottoms cut off, then sliced into 2-inch pieces
2 medium sized tomatoes, diced
1 tsp. fresh parsley
1 tsp. oregano
In a large saucepan, over high heat, bring 3 cups of water to a boil. Slowly add in Orzo, cover and reduce heat to medium, stirring occasionally. Cook pasta until tender, roughly 10-12 minutes. Drain pasta. In a large bowl, add pasta and 1 tsp. of pumpkin seed oil, mix and set aside.
Creamy lemon pesto
In a food processor combine the basil, garlic, pine nuts, pumpkin seed oil (minus 3 tsp.), salt, pepper, lemon paste, and yogurt. Blend on high for roughly 1 minute and set pesto aside.
Preparing the dish
In a large saucepan, heat 1 tsp. of pumpkin seed oil on medium heat. After oil is hot, add the Greenridge Farm Arrosto Turkey and asparagus. Cook on medium heat for roughly 6 minutes or until turkey is browned and asparagus in tender. Then mix in the tomatoes, parsley, and oregano. Cook for an additional 2 minutes. Turn the heat to low and add the Orzo previously set aside, as well as the pesto. Combine all ingredients until evenly mixed. Plate pasta on a dish, garnishing with a lemon wedge and basil leaf.
Recipes are published just as they were submitted to the judges