Tomato-Zucchini-Pesto Orzo

You know what's even more fun than cooking? Cooking with your completely fascinated six year old. While my daughter (age nine) avoids cooking like the plague, my son cannot absorb lessons fast enough. He wants to learn what everything is, how everything works, and do everything himself. Now, this certainly makes the cooking take a lot longer... especially since he wants to learn every knife skill and cut everything himself... but it also increases the enjoyment. And, in this case, not only was this meal delicious, but Asher (my son) contributed to nearly every step. He did 100% of the knife work. He blended up the pesto. He stirred on the stove. And, most importantly, he taste tested throughout. This means my once picky little guy is now tossing tomatoes in his mouth, stealing pinches of pesto, and, of course, gobbling down the fresh mozzarella. (One slice in his mouth, one slice on the cutting board... this may have also extended the timing of the process.)

It didn't hurt, of course, that this was an absolutely delicious dish and one that, if made solo by a decently adept adult, would come together fast enough for a week night. The orzo amused my kids with a new pasta shape while I was able to pack in lots of veggies. And the melted cheese brought the dish home. Make this alongside a salad for a delicious, veggie-forward meal. If you purchased all your veggies at a local farmer's market, as I did at this time of year, extra bonus point! Enjoy.

Time: 25 min

(sans children)

Tomato-Zucchini-Pesto Orzo

Ingredients:

3 tbsp pine nuts

1/4 c olive oil + 2 tbsp olive oil

1 garlic clove

1 c reasonably well packed basil leaves

1/4 c finely grated Parmesan + 1/4 c grated Parmesan

1/8 tsp kosher salt

2 medium zucchini, diced

1/2 large sweet onion, thinly sliced

2 c vegetable broth (no salt added - or homemade as I do!)

1 c cherry tomatoes, halved

1/8 tsp Aleppo pepper

1/2 lemon, zested and juiced

5 oz fresh mozzarella, cut into cubes

First, you'll make the pesto. Pulse the pine nuts in a small food processor. Scrape down the sides and add 1/4 c olive oil, garlic, basil, 1/4 c finely grated Parmesan, and salt. Pulse again, scraping as needed, until finely chopped. Do not liquify. Set aside for now.

Now, turn to the pasta. In a large pot, heat the remaining 2 tbsp olive oil over medium high heat. Add the zucchini and onion. Saute for about 10 minutes, stirring as needed to avoid burning, but cook until slightly browned.

Pour in the vegetable broth and bring to a simmer. Add the orzo and lemon zest. Cover and simmer over medium low for about 10 minutes. The orzo should be twice as big as before and the liquid should be nearly absorbed. Keep an eye on it to avoid burning your orzo, but try to keep the cover on most of the time.

As the orzo is cooking, put the sliced tomatoes and mozzarella in a bowl. Add the Aleppo pepper and one more drizzle of olive oil. Toss well to coat and let them sit and season. (If you are Asher, snack on them.)

When the orzo is ready, remove from the heat. Add the lemon juice, Parmesan, and tomato-mozzarella mix. Stir well to evenly mix. The mozzarella should melt from the heat. Enjoy!