Orzo with pesto, Burrata cheese and spinach

Name: Orzo with pesto, burrata cheese and spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 400 gr orzo; 100 gr spinach (baby); 50 gr pine nuts; 3 tbl spoon olive oil; 150 gr Burrata cheese (1 scoop); 5 dried tomatoes; salt and pepper; 80 gr fresh basil; 40 gr Parmesan cheese (grated); 40 gr pine nuts; 4 tbl spoon olive oil; 1 clove garlic; ¼ lemon (juice); salt and pepper

Looking for a quick and delicious meal? This Mediterranean flavour combination of orzo, pesto and burrata is the perfect choice.

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Prep Time 15

Cook Time 20

Total Time 35

Course Pasta en granen

Cuisine Mediterranean, Own recipe

Servings persons

Calories 895 kcal

Equipment

cooking pot
frying pan
cutter / blender

Ingredients

400 gr orzo
100 gr spinach baby
50 gr pine nuts
3 tbl spoon olive oil
150 gr Burrata cheese 1 scoop
5 dried tomatoes
salt and pepper

To prepare the pesto:

80 gr fresh basil
40 gr Parmesan cheese grated
40 gr pine nuts
4 tbl spoon olive oil
1 clove garlic
¼ lemon juice
salt and pepper

Instructions

Prepare the pesto:

Roughly chop the basil.
Put all the ingredients for the pesto in the cutter (blender/ chopper) and mix on low speed with pulses. The blades can get hot and this will make the pesto turn a browner colour. If you have a mortar, start with the leaves and then add the oil and other ingredients bit by bit. The juice of 1/4 lemon is to prevent oxidation (browning).
Put the pesto in a tightly sealable jar. I put extra cling film on top of the pesto so that no air can get in.

The dish:

Cook the orzo pasta according to the instructions on the packet.
Rinse it under cold water and mix in 1 tbsp olive oil. Set aside and stir occasionally so it doesn't stick.
Put 1 tbsp olive oil in a casserole dish and heat the spinach until the leaves have shrunk.
Fry the pine nuts lightly brown in a pan. Preferably without adding oil because kernels, seeds and nuts contain oil, which is released when you heat them.
Remove the Burrata from its packaging and drain.
Cut the dried tomatoes into small pieces.
Now mix the orzo with the pesto and spinach. Put this in a serving dish. Place the Burrata on top and tear it open. Drizzle with some olive oil. Sprinkle with the pine nuts and pieces of dried tomato. Serve cold or lukewarm.

Notes

This orzo-based dish brings the flavours of the Mediterranean to your plate. The creamy burrata melts together with the rich pesto, creating a silky texture that balances perfectly with the spinach and spicy notes of dried tomatoes. The toasted pine nuts add a crunchy bite and a subtle nutty flavour, finishing it off.

This meal is not only quick to prepare, but also nutritious and super tasty! It makes it a favourite dish for busy evenings or special occasions.

Enjoy the harmony of flavours and simplicity of fresh ingredients that come together in this delicious dish.

Nutrition

Calories: 895kcalCarbohydrates: 83gProtein: 27gFat: 54gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 23gCholesterol: 35mgSodium: 205mgPotassium: 673mgFiber: 5gSugar: 5gVitamin A: 3778IUVitamin C: 16mgCalcium: 378mgIron: 4mg

Keyword pesto, burrata, mediterranean flavors, orzo, orzo recipe, orzo pasta dish, easy pasta recipe, pasta meal, recipe with burrata

Tried this recipe?Let us know how it was!

More Orzo inspiration:

Orzo met witloof en zalmballetjes 4 — Creamy orzo with salmon dumplings

Orzo pasta with zucchini, tomato and spinach — Creamy orzo with salmon dumplings

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Foodblog
by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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