Pesto Zucchini Orzo with Charred Corn

6

Ingredients

• 3 ears corn, husk and silk removed
• 2 zucchinis, ends trimmed and halved widthwise
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 1 lb. uncooked orzo pasta
• 2 cloves garlic, minced
• 4-1/2 cups chicken broth
• 1/2 cup basil pesto
• 2 tablespoons minced fresh basil
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy whipping cream

Directions

1. Drizzle and rub the corn cobs and zucchini with the olive oil. Bring a large skillet to medium-high heat. Place the corn and zucchini in the skillet and cook until both are lightly charred, turning occasionally.
2. Transfer the corn and zucchini to a cutting board. Cut the corn kernels off the cobs and cut zucchini into small cubes.
3. Reduce the heat to medium. Add the butter to the skillet and swirl to coat. Add the shallots and saute until softened. Then add the orzo and garlic. Cook and stir for 2 minutes.
4. Pour the chicken broth into the skillet and stir to combine. Bring to a simmer then reduce heat to medium-low and let sit for 15 minutes.
5. Remove the skillet from the heat and stir in charred corn, zucchini, basil pesto, fresh basil, Parmesan, and heavy cream.
6. Serve while warm. Enjoy!