Monday, April 26, 2010

May Day

Orzo Salad with Spring Vegetables
Serves 8

1 1-pound package of orzo
1 pound Swiss chard
1 bunch asparagus spears (about 18), ends removed
1 fennel bulb, tough outer layers removed and thinly sliced
6 ounces sun-dried tomatoes in oil (about 1 cup)
1 cup basil leaves, packed
4 cloves garlic, chopped
1/2 cup pine nuts
1/4 cup freshly-grated Parmesan cheese
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
3 tablespoons water
Freshly ground black pepper, to taste

1. Cook orzo according to package directions.

2. Bring a large pot of salted water to a simmer, and fill a large bowl with ice water. Blanche the chard until the leaves turn bright green, about three minutes. Plunge into water to stop cooking. Repeat with the asparagus, cooking it for three minutes. Drain chard and asparagus well. Thinly slice chard and cut asparagus into 1 1/2 inch pieces.

3. Place sun-dried tomatoes, basil, garlic, pine nuts, cheese, salt, olive oil and water into the bowl of a food processor and process until smooth. Season with black pepper.

4. Toss pesto and vegetables with orzo. Season with black pepper and serve at room temperature.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.