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Photo Credit: Elizabeth Newman

Orzo with Artichoke Pesto & Grilled Corn

This vibrant pasta dish with fresh corn and artichokes makes the perfect end of summer meal. Go heavy on the parmesan cheese, it's worth it.

Orzo with Artichoke Pesto & Grilled Corn


Main Course

Prep Time

20 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Orzo with Artichoke Pesto & Grilled Corn


  • Kosher salt
  • 1 pound orzo pasta
  • 2 ears corn (shucked and silks removed)
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces frozen artichoke hearts (thawed (about 3 cups))
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup walnut halves (toasted (see Cook's Note))
  • 1/2 cup fresh oregano leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh lemon juice
  • 1 clove garlic (smashed)
  • Zest of 1 large lemon
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups cherry tomatoes (halved (about 28))
  • 1 1/2 cups grated Parmesan
  • Freshly ground black pepper


  1. This recipe originally appeared on Giada At Home. Episode: Go Fly a Kite.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
  3. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  4. Brush the corn with the oil, using a pastry brush. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Remove the kernels with a large knife and add to the serving bowl.
  5. For the pesto: In a food processor, combine 2 cups artichokes, oil, walnuts, oregano, parsley, lemon juice, garlic, lemon zest, salt and pepper. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth.
  6. Chop the remaining 1 cup artichoke hearts into 3/4-inch pieces and add to the serving bowl. Add the pesto, tomatoes and Parmesan. Toss until all the ingredients are coated. Add salt and pepper to taste and serve.



per serving
Amount/Serving % Daily Value
72 grams
24 grams
45 grams
Saturated Fat
9 grams
22 milligrams
621 milligrams
6 grams
6 grams
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