Spring Pea Orzo with Pistachio Pesto

For the Pesto

• 1/2 cup roasted, unsalted pistachios
• 1/2 cup parmesan
• 2 cups basil leaves
• 1 cup parsley, tender stems and leaves
• 2 cloves garlic
• 1 teaspoon kosher salt (if using salted pistachios, don't add additional salt until you taste the pesto, then adjust)
• 1 teaspoon cracked black pepper
• Pinch of chili flakes, optional
• 1/2 cup of Brightland Arise Basil Olive Oil

For the Orzo

• 1 lb orzo
• 2 cups pea shoots
• 2 cups thinly sliced sugar snap peas (the slices should be roughly the size of the cooked orzo for maximum enjoyment)
• 1 lemon, zested and juiced
• More basil leaves, for topping (optional)
• Grated parmesan, for topping (I like thinly slicing it, then cutting it into thin strips to add a bit more texture, but the larger holes of a cheese grater work great here too!)
• Flaky salt and cracked black pepper
• Brightland Arise Basil Olive Oil, for drizzling

1. Bring a pot of water to a boil. Season generously with salt, then add the orzo and cook until al dente. Reserve 1 cup of pasta water, then strain and set aside.
2. Meanwhile, make the pesto. In a food processor or blender, pulse the pistachios, parmesan, basil, parsley, garlic, salt, pepper, and chili flakes if using, until everything is well blended and no large bits remain.
3. With the processor on low, slowly drizzle in the olive oil until the pesto is emulsified, luscious, and almost creamy. Taste and adjust seasonings.
4. In a large mixing bowl, combine orzo, pesto, and lemon juice, and mix, adding splashes of pasta water as needed to keep it saucy.
5. Add pea shoots and snap peas and stir to combine. Season with salt and pepper to taste.
6. To serve, top with lemon zest, any extra basil leaves or pea shoots, parmesan, flaky salt, pepper, and another drizzle of Arise Basil Olive Oil for good measure. Serve warm or room temperature, and also straight out of the fridge the next day.