Tuesday, April 2, 2013

Weeknight Meal Idea: Orzo Pesto with Asparagus

Sometimes you just don't have it in you. We travelled on Sunday, so I was totally off my grocery game. No lists were prepared and I aimlessly wandered the aisles hungry after work. This is against everything I stand for.

Shit happens. It's just groceries.

So I threw together a quick pasta dish that I knew would provide leftovers for lunching. Enter Orzo Pesto.

Here's all it takes:
Boil water for pasta and cook to package instructions.

In a large pan, heat one tablespoon olive oil and sauté a chopped shallot (onion would be fine too). Add one bunch sliced asparagus, one pint cherry tomatoes, halved, and one can chickpeas, drained and rinsed. Don't forget salt and pepper. Sauté for five minutes, then add one small jar store bought pesto.

Toss with cooked orzo and top with Parmesan cheese.

Boom. Dinner is done in 20 minutes.

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