Whole Wheat Orzo With Grilled Pears & Humboldt Fog Cheese Recipe
This recipe combines the sweet and juicy flavors of grilled pears with the nuttiness of orzo pasta, crunchy pistachios, and the creaminess of Humboldt Fog cheese. Tossed together with a flavorful marinade, this dish is a delightful mix of textures and tastes that bring a touch of elegance to your table.
— Constant Cookbook
Ingredients
- 2 Anjou or Barlett pears
- 2 tsp honey or agave nectar
- 2 tbsp balsamic vinegar
- 1 tbsp + 2 tsp olive oil
- 1/2 tsp kosher or sea salt
- 10 oz. whole wheat orzo pasta
- 1/3 cup chopped pistachios
- Freshly ground black pepper
- 2 1/2 oz. Humboldt Fog cheese, rind removed & cheese crumbled
- 8 basil leaves, thinly sliced
Instructions
- Cut the pears into quarters and remove the core. Place the pears in a ziploc bag, along with the honey (or agave nectar), balsamic vinegar, olive oil and salt. Massage gently to coat the pears. Let rest for 10 minutes.
- While the pears marinate, cook the orzo according to package directions. Drain in a colander and set aside.
- Once the pears are done marinating, reserve the marinade and place the pear quarters on a hot, well-oiled grill or grill pan, cut-side down. Cook until the pears are just tender and have some grill marks, 2 to 3 minutes per side. Roughly chop the pears.
- In a large bowl, combine the pears, reserved marinade, orzo, pistachios and pepper.
- Add the Humboldt Fog cheese and basil and lightly toss. Don't toss to much or the cheese will begin to melt. Serve.
Cook Time
20M
Prep Time
PT15M
Yield
6 cups
Nutrition
- Serving Size: 1 Cup
- Calories: 311 kcal
- Carbohydrate Content: 49 g
- Protein Content: 10 g
- Fat Content: 9 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 5 mg
- Sodium Content: 242 mg
- Fiber Content: 4 g
- Sugar Content: 10 g
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