Hazelnut & Sun-Dried Tomato Pesto Orzo

For the Orzo:

• 1 tbsp olive oil
• 1 fennel bulb, finely chopped
• 2 garlic cloves, minced
• 1 tsp fennel seeds
• Salt and pepper, to taste
• 1 1/2c orzo pasta
• 2/5c red wine
• 1 pint vegetable stock

For the Hazelnut & Sun-Dried Tomato Pesto:

• 3/5c hazelnuts
• 8.5oz sun-dried tomatoes (including the oil)
• 1 tsp fennel seeds
• 1 garlic clove
• 1/3c grated parmesan cheese

To Finish:

• 3 1/3c baby spinach
• 2/5c extra Oregon hazelnuts (for topping) Extra virgin olive oil (for drizzling)

Here’s how

1. Chop the fennel and garlic, then sauté in a shallow frying pan with olive oil over medium heat.
2. Season with salt, pepper, and fennel seeds, then cook for 5 minutes until softened.
3. Stir in the orzo pasta, coating it in the fennel mixture.
4. Pour in the red wine and vegetable stock, then bring to a simmer. Cook for 20 minutes, stirring occasionally while you prepare the pesto.
5. Add the Oregon hazelnuts, sun-dried tomatoes (with oil), fennel seeds, garlic, and parmesan into a food processor.
6. Blend until smooth, adjusting the consistency with a splash of lemon juice or vinegar if needed for balance.
7. Once the orzo is tender, stir in the hazelnut pesto and baby spinach.
8. The residual heat will gently wilt the spinach, adding freshness to the dish.
9. Sprinkle over extra chopped Oregon hazelnuts for crunch. Finish with a drizzle of extra virgin olive oil for extra richness. Serve warm and enjoy!