Pesto Orzo Pasta with Ham
TOTAL TIME30 mins
SKILL LEVELBeginner
SERVINGS6
About this RecipeServe this easy-to-make Pesto Orzo Pasta with Ham at your next party, and you’ll have a Hollywood Walk of Fame moment—orzo pasta tossed with Anytime Favorites Cubed Ham, pesto, roasted cherry tomatoes, mushrooms, and Romano cheese. It’s the ultimate scene stealer!
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Ingredients
Gather Ingredients from the list below 4 tbsps. Extra virgin olive oil, divided 6 cloves Shallot, minced 8 oz. Cremini mushrooms, sliced 16 oz. Orzo pasta 1/2 cup White wine 6 cups Chicken stock 1 tbsp. Fresh thyme, minced 1 pint Cherry tomatoes 1 cup Pesto 1/4 cup Romano cheese, grated
Gather Ingredients from the list below
Directions
1.
Preheat the oven to 500°F and heat a large Dutch oven over medium-high heat.
2.
Add 2 tablespoons of olive oil to the Dutch oven. Brown the diced ham, stirring often, then remove and drain on paper towels.
3.
Sauté the shallot, garlic, and mushrooms in the same pot until the mushrooms release their liquid and begin to brown.
4.
Add the orzo and cook, stirring, until it starts to turn translucent. Deglaze with white wine, scraping up any browned bits.
5.
Pour in just enough stock to cover the orzo. Bring to a simmer and cook, stirring frequently, until the liquid is absorbed.
6.
Continue adding stock gradually, stirring often, until all 6 cups are absorbed and the orzo is al dente.
7.
While the orzo cooks, toss cherry tomatoes and thyme with the remaining olive oil. Roast on a baking sheet for 5–10 minutes, until the tomatoes burst and caramelize. Set aside.
8.
Stir the pesto into the cooked orzo, then fold in the roasted tomatoes and browned ham.
9.
Transfer to a serving dish, garnish with grated Romano cheese, and serve immediately.
