2 9-oz. boxes frozen artichokes, thawed and patted dry
2 tablespoons olive oil
12 ounces smoked sausages, cut into 1/2-inch rounds
1 pint cherry tomatoes
1 pound orzo
1/2 cup pesto
1/3 cup grated Parmesan
How to Make It
Preheat oven to 450ºF. Line a baking sheet with foil. Toss artichokes with 2 Tbsp. oil, sprinkle with salt; roast 15 minutes. Stir in sausages and tomatoes; roast until heated through, about 15 minutes longer.
Bring a pot of salted water to boil. Cook orzo until tender, about 9 minutes. Drain; toss with pesto in a large bowl.
Toss artichoke mixture with orzo and Parmesan. Season with additional salt and pepper, if desired. Serve.
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