I love a recipe that is just as delicious cold for leftovers as it was when it was first cooked, especially in the summer when I try to avoid heating up the kitchen as much as possible. This recipe combines so many delicious flavors. Sweet corn, zesty garlic pesto, lots of fresh summer veggies, lemon to brighten things up and a bit of Parmesan for a hearty touch. This is not your typical Succotash but includes a lot of the same flavors that makes for a substantial meatless meal when combined with Orzo. Everyone in my family dove in for seconds and we still had leftovers for lunch the next day!
1 medium onion, diced small
4 ears corn, cut off cob
1 large zucchini, diced small
1 large yellow squash, diced small
16 oz fresh shelled peas
1/2 C carrot, diced small
4 cloves garlic, minced
4 T butter, divided
2 T olive oil
1 box orzo pasta
1 C pesto sauce (store bought -or- this is a great Pesto recipe)
1 handful basil leaves, rough chopped
1/4 C chopped chives
Juice of 1 lemon
Shaved Parmesan for topping
Place a large pot filled with salted water on stove and bring to a boil. Cook orzo to box directions. Drain and return to cooled pot and add 2T olive oil. Stir to combine and let cool. Add pesto and stir through.
Sauté the onion and carrots on medium high heat in 2 T butter, 5-6 minutes. Add corn a little salt and pepper and sauté 3-4 minutes. Remove corn mix from the pan and set aside. Put remaining butter in sauté pan and cook zucchini, squash and peas 5-6 minutes, stirring occasionally but not continuously so the veggies brown a bit. Add garlic, a little more salt and pepper, stir and sauté 2-3 more minutes.
Mix all veggies with the pesto orzo, add the chopped basil and chives and squeeze lemon over top. Mix everything together and top with shaved Parmesan.