Risoni with Homemade Basil Pesto (Orzo Pasta)

A simple pesto risoni pasta full of classic Italian flavours

by Justina Sullivan
White marble table with a plate of basil pesto risoni pasta, a glass of white wine and a block of parmesan cheese ready to be grated

A Simple and Impressive Basil Pesto Pasta Recipe Using Risoni (Orzo)

If you’re looking for a comforting, easy pasta dish that feels fresh and elegant, this Risoni with homemade basil pesto is it. The combination of risoni pasta (also known as orzo) and fragrant basil pesto makes a quick midweek meal that’s full of flavour and takes very little effort.

Why Risoni Works So Well in Pesto Pasta

The addictive al dente ‘bite’ of risoni pasta is something very special. These tiny grains of pasta are like little nuggets of joy, perfectly shaped to soak up pesto and olive oil, and ideal for spooning into your mouth. This dish is all about simple, high-quality ingredients working in perfect balance.

Vibrant green basil pesto in a white bowl

The Glory and Rewards of Using Homemade Basil Pesto

A simple recipe only shines if each part is made really well, and that starts with the pesto. Making your own fresh basil pesto can transform a dish. The punchy flavours of fresh basil, garlic, Parmesan, and toasted pine nuts are far more pronounced than those in most supermarket jars. It’s vibrant and herby, and well worth the extra few minutes it takes to make.

Get the full recipe: The Best Homemade Basil Pesto Recipe

White marble table with a plate of basil pesto risoni pasta, a glass of white wine and a block of parmesan cheese ready to be grated

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White marble table with a plate of basil pesto risoni pasta, a glass of white wine and a block of parmesan cheese ready to be grated
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Risoni with Homemade Basil Pesto (Orzo Pasta)

Risoni pasta tossed with homemade basil pesto, olive oil and plenty of freshly grated parmesan.
Total Time30 minutes
Servings: 2

Ingredients

Instructions

  • Prepare your fresh basil pesto first: Basil Pesto recipe here
  • Boil the risoni pasta in well-salted water according to the packet instructions until just al dente.
  • Drain, then return the pasta to the warm pot.
  • Stir through 2 heaped tablespoons of pesto to start. Taste and add more pesto if you want a bolder flavour. Season with salt and pepper if needed.
  • Divide risoni between bowls, drizzle with olive oil, and finish with a generous sprinkle of grated Parmesan.

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