Two of my regular cooking blog reads had recipes for orzo. Both of them looked delicious, so I decided to create my own.
Notes: Cheeses like manchego are Scott-approved. Perhaps you cook for someone who is suspicious of cheese? Trust me, if Scott likes it, your picky cheese eater will like it too.
1 box orzo pasta
Approx. 4 cups baby spinach
2 tablespoons prepared pesto sauce
1.5-2 cups shredded manchego or similarly-flavored cheese
2 ears of corn
Butter for sauteing
Directions: Fill a stock pot with water and bring it to a boil. Add a small handful of salt to the water. Cook pasta according to directions (mine was 10 minutes).
Strip the kernels off the corn and collect them in a bowl. Heat a large skilled on medium and melt the butter in the skillet. Add the corn and saute. Season with salt and pepper.
Roughly chop the spinach and add it to the skillet with the corn. Saute until just wilted. If the pasta isn't done, go ahead and turn the heat off.
Once the pasta is done, drain it and add it to the skillet. Stir in manchego and pesto sauce until everything is well-combined.