Orzo with Artichoke Pesto, Grilled Corn and Tomatoes

If the skirt steak and chimichurri is my new easy summer dinner, then this is my new summer go to dish-- Orzo with Artichoke Pesto, Grilled Corn and Tomatoes.  It's a great light dinner, side dish (with grilled chicken would be yum) or the perfect lunch.  Neither Andy nor I are big artichoke people-- love the flavor, not keen on the texture.  Well, this solves that problem since the artichokes are pureed in the pesto.


 
Orzo with Artichoke Pesto, Grilled Corn and Tomatoes
Adapted from Giada

Artichoke Pesto
1 (8-ounce) pack frozen artichoke hearts, thawed or 16oz jar of artichoke hearts in oil, drained
½ bunch flat leaf parsley
A few sprigs of fresh basil
½ cup chopped walnuts, toasted
1 lemon, zested and juiced
3 cloves garlic
Few glugs of olive oil
Salt and pepper to taste

Combine all of the ingredients in a food processor and pulse until combined.

Orzo with Artichoke Pesto, Grilled Corn and Tomatoes
4 ears corn
1 pint cherry tomatoes
1⅓ cups orzo

Prepare orzo according to the package directions for 4 servings (224g uncooked).

Shuck the corn and rub it with a little olive oil. Place the corn directly on the hot grill and cook for about 4 minutes, turning to grill all sides. After it's cooked, cut it off the cobs.

Cut the cherry tomatoes in half.

In a large bowl, combine the cooked orzo, corn and tomatoes. Top with pesto and toss until combined.