Express orzo with spinach-pistachio pesto, garlicky shrimp, and sautéed tomatoes

Instructions

1. 1

   1. Bring a medium pot of water to a boil and add half of the salt. Cook the orzo according to the package until al dente, usually 8 to 10 minutes. Reserve 120 ml (1/2 cup) of the pasta water and drain the orzo.

2. 2

   2. While the orzo cooks, make the pesto: in a blender or food processor, blend the spinach, pistachios, Parmesan, 2 garlic cloves, 30 ml (2 tbsp) olive oil, lemon juice, lemon zest, 60 ml (1/4 cup) of the reserved pasta water, a pinch of salt, and black pepper until thick and smooth.

3. 3

   3. Heat a large skillet over medium-high heat. If you prefer to preheat an oven to keep the dish warm, use 200°F / 95°C, though it is not necessary for the recipe. Add 15 ml (1 tbsp) olive oil and sauté the cherry tomatoes with a pinch of salt for 2 minutes, until just softened. Transfer them to a plate.

4. 4

   4. In the same skillet, add the shrimp, the remaining minced garlic clove, the remaining black pepper, and the red pepper flakes if using. Cook for 2 to 3 minutes, stirring, until the shrimp are pink and cooked through.

5. 5

   5. Reduce the heat to medium. Add the drained orzo to the skillet along with the spinach-pistachio pesto. Toss well and gradually add the remaining reserved pasta water as needed for a silky texture.

6. 6

   6. Return the cherry tomatoes to the skillet and fold gently for 30 seconds to warm them through without breaking them down.

7. 7

   7. Divide among 4 plates and finish with a little extra Parmesan if desired. Serve immediately.