Pesto Zucchini Orzo Cups

Ingredients

• 1 cup dry orzo
• 2 small zucchini, sliced into thin half-moons or ribbons
• 1 tablespoon olive oil, plus more for finishing
• 1/3 cup basil pesto
• 2 tablespoons Greek yogurt or ricotta
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons grated parmesan, plus extra for topping
• 2 tablespoons toasted pine nuts
• 2 tablespoons torn basil leaves
• Kosher salt and black pepper
• Optional: chickpeas, grilled chicken, mozzarella pearls, or chili flakes

Method

1. Bring a medium pot of salted water to a boil. Cook the orzo until tender but not mushy, usually 8-10 minutes. Reserve 1/3 cup pasta water, then drain.
2. While the orzo cooks, warm olive oil in a skillet over medium heat. Add zucchini, a pinch of salt, and black pepper. Cook 3-4 minutes, stirring once or twice, until bright green and just tender. Do not brown it heavily; the texture should stay fresh.
3. In a bowl, stir pesto, Greek yogurt or ricotta, lemon juice, lemon zest, parmesan, and 2 tablespoons warm pasta water until glossy and loose.
4. Add the hot orzo to the pesto mixture and stir until coated. Add more pasta water 1 tablespoon at a time if it looks tight.
5. Fold in the zucchini gently so the pieces stay visible. Spoon into small bowls or cups.
6. Finish with pine nuts, basil, extra parmesan, black pepper, and a small drizzle of olive oil.