Name: Artichoke Orzo - with Pepitas, Sun-Dried Tomatoes, Scallions, Walnut Oil & Lemon
Ingredients: 1 cup dry orzo; 2 quarts well-salted water; 1 pound frozen artichoke hearts,defrosted and sliced thinly (Trader Joes frozen artichokes is great); 2 Tbsp olive oil; ½ cup oil-packed sun-dried tomatoes,thinly sliced; 3 scallions, thinly sliced; 3/4 cup toasted pepitas, ¼reserved for garnish; 3 Tbsp walnut oil; Zest of 1 lemon; 2–3 tbsp fresh lemon juice; ½ tsp sea salt; ¼ tsp freshly cracked black pepper; Lightsprinkle of flaky salt before serving; Tinypinch of red chili flakes; GratedParmesan cheese on top

Artichoke Orzo - with Pepitas, Sun-Dried Tomatoes, Scallions, Walnut Oil & Lemon

Artichoke Orzo - with Pepitas, Sun-Dried Tomatoes, Scallions, Walnut Oil & Lemon

Serves 4 main courses or 6 sides

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Servings 4

Ingredients

Pasta

1 cup dry orzo
2 quarts well-salted water

Vegetables

1 pound frozen artichoke hearts,defrosted and sliced thinly (Trader Joes frozen artichokes is great)
2 Tbsp olive oil
½ cup oil-packed sun-dried tomatoes,thinly sliced
3 scallions, thinly sliced
3/4 cup toasted pepitas, ¼reserved for garnish

Dressing

3 Tbsp walnut oil
Zest of 1 lemon
2–3 tbsp fresh lemon juice
½ tsp sea salt
¼ tsp freshly cracked black pepper

Optional

Lightsprinkle of flaky salt before serving
Tinypinch of red chili flakes
GratedParmesan cheese on top

Instructions

Bring salted water to a boil. Cook orzo in 1 tsp. of olive oil and a few pinches of flake salt until al dente, 7–9minutes. Drain and rinse with cool water. Place in a bowl lightly drizzled with walnut oil so it doesn’t clump.
Sauté the artichokes, sun-dried tomatoes, toasted pumpkin seeds, scallions in olive oil for 3 minutes on medium high heat. Season with flake salt and pepper. Toss the dressing in, adjusting seasoning to taste.

Notes

*”Make It a Meal” Ideas

Add grilled shrimp, chicken or roasted salmon

Fold in arugula for a warm salad vibe

Toss with shaved Parmesan

Crumble in goat cheese for creamy contrast