Orzo with Pesto and Rocket

Stephania Mitsides


Preparation Time:

5 min

Cooking Time:

12 min


6 servings

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Made with



  • 1 pack Mitsides Orzo
  • 5-6 cups chicken/vegetable stock 
  • ½ cup white wine

For the pesto:

  • 4 cups rocket leaves (Cypriot arugula)
  • 1 cup. olive oil
  • ¼ cup pine nuts, toasted
  • 2 tablespoons lemon juice
  • 1 cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • salt and pepper


In a large deep pan heat a little olive oil and add the orzo.  After, 2-3 minutes, add the white wine and when it evaporates add the stock, salt and pepper and let the orzo cook, adding extra water if needed.
Meanwhile, in a food processor put all ingredients for the pesto and mix until the pesto is created. Add salt, pepper or lemon, according to taste.
When the pasta is ready, add 4-5 tablespoons of the pesto and mix well.
Serve, adding 1 to 2 tablespoons pesto over each dish. Sprinkle with grated parmesan and fresh ground pepper.

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