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Bowl of Succotash Pesto Orzo on wooden board

Summer Succotash Pesto Orzo

Orzo and sauteed veggies with a bright and fresh pesto sauce
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Brunch, Dinner, Leftovers, Main Course, Salad, Side Dish
Cuisine: American
Keyword: Basil, Fresh, Garlic, Lemon, Orzo, Pasta, Pesto, Succatosh, Summer, Veggies
Servings: 6

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

Instructions

  • 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.
  • 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.
  • 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.
  • Enjoy!
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