Summer Succotash Pesto Orzo

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!

Serves 6-8

 

Ingredients:

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

S&P TT

Directions:

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.

Enjoy!

Author: Katy Lopez

Katy lives in Dallas, Texas where she was born and raised. She graduated from Texas Christian University with a BBA in Marketing in 2006 and soon after began culinary school pursuing a life long passion for cooking. Growing up in a family full of wonderfully creative culinary minds she has always loved anything and everything that centers around food. There's something about the way food brings people together that Katy just can't get enough of. Ever since she can remember she has followed in her mothers footsteps, finding any and every excuse to throw a party and cook for the people she loves. Katy's roles in the culinary world have stretched across many mediums. From Vice President of a wholesale Italian food company to catering to baking and selling goods at the local farmers market to personal chef jobs and recipe writing for the magazine EdibleDFW as well as the Edible Dallas and Fort Worth 2012 cookbook. Her food is inspired by all things that have been big influences through out her life. Growing up in Texas she has always loved Southern 'comfort food' and the nostalgia that it brings. While studying and living abroad in Barcelona, Spain she explored the different regional cuisines of the Mediterranean and the brilliant simplicity of pure, fresh, locally sourced ingredients. She has spent many years learning the traditional Mexican cuisine of her husbands family and can't get enough of spicy food.

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