By: Karen Phillips | July 15 2010
Posted in Recipes - Southern Oregon Recipes

Photo: Karen Phillips

Ingredients:

1 cup orzo

1/3 cup pesto

4 medium sized tomatoes, hollowed out

Parmesan cheese

Directions:

Cook 1 cup orzo (or other rice-shaped pasta) according to package directions. Stir in 1/3 cup pesto. Fill four hollowed-out, medium tomatoes with mixture. Top with grated Parmesan cheese and bake at 375 degrees for 15 minutes. Serve hot with barbecued steaks or chicken.

Once the work of pesto-making was done, we celebrated with a neighborhood feast: multicolored spelt rotini with pesto; grilled squash, bell peppers and broccoli – brushed with olive oil and fresh from the garden; slow-roasted local lamb; garlic bread, made with our own garlic and lots of laughter and great conversation. What a perfect way to celebrate the bounty of the season with friends!

Got a favorite pesto variation you’d like to share? Let us know!

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