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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