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!

Summer Succotash Pesto Orzo

Orzo and sauteed veggies with a bright and fresh pesto sauce

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Brunch, Dinner, Leftovers, Main Course, Salad, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 1 medium onion diced small
• 4 ears corn cut off cob
• 1 large zucchini diced small
• 16 oz shelled peas fresh
• 1/2 cup carrot diced small
• 4 cloves garlic minced
• 4 tbsp butter divided
• 2 tbsp olive oil
• 16 oz orzo (1 box)
• 1 cup pesto store bought or homemade
• 1 handful basil leaves fresh, rough chopped
• 1/4 cup chives chopped
• 1 lemon juiced
• shaved parmesan for topping
• salt & pepper to taste

Method

 

1. 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 the olive oil. Stir to combine and let cool. Add pesto and stir to combine.
2. Sauté the onion and carrots on medium high heat in 2 tbsp butter for 5-6 minutes, until soft and starting to brown. Add corn, a little salt and pepper, stir to combine and sauté 3-4 minutes. Remove corn mix from the pan and set aside. Add remaining butter in sauté pan followed by the zucchini, squash and peas. Cook 5-6 minutes, stirring occasionally but not continuously so the veggies brown a bit. Add garlic and adjust seasonings to taste with a little more salt and pepper. Sauté an additional 2-3 minutes to allow the garlic to cook and mellow a bit.
3. Mix all veggies with the pesto orzo, add the chopped basil and chives and squeeze lemon over the top. Toss to combine all ingredients and top with shaved Parmesan.
4. Enjoy!

I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make this Summer Succotash Pesto Orzo. Thanks for stopping by!