Table of Contents
- A Simple and Impressive Basil Pesto Pasta Recipe Using Risoni (Orzo)
- Why Risoni Works So Well in Pesto Pasta
- The Glory and Rewards of Using Homemade Basil Pesto
- Recipe: Risoni with Homemade Basil Pesto
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.
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
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Recipe: Risoni with Homemade Basil Pesto
Risoni with Homemade Basil Pesto
Ingredients
- 140g risoni (orzo) pasta
- Good quality olive oil
- 2–4 The Best Basil Pesto Recipe Recipe here
- Freshly grated parmesan cheese
- Salt and black pepper to taste
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.
