Time: 30 minutes
Yield: 4-5 servings
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 1/2 pounds summer squash, cut in 1/4-inch dice (about 4 cups)
2 teaspoons chopped fresh herbs, such as mint, basil, or parsley
Salt and freshly ground pepper to taste
1 ½ cups orzo
1/3 cup arugula pesto
Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in fresh herbs and season to taste with salt and pepper. Turn off heat.
When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve. Top with Parmesan cheese or nutritional yeast for extra cheesiness!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.