Orzo With Lemon-Zest Pesto

• 3 cups lightly packed basil leaves
• 3 tablespoons lemon zest
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons pine nuts
• 1 clove garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound orzo or other small pasta
• Freshly grated Parmesan cheese

1. In the bowl of a food processor, combine the basil, lemon zest, olive oil, pine nuts, garlic, salt and pepper.
2. Process until the mixture forms a fairly smooth paste.
3. Cover and refrigerate.
4. Bring a large pot two-thirds full of salted water to a boil and add the orzo.
5. Cook according to package directions.
6. Drain the orzo and place it in a large serving bowl.
7. Immediately add the basil paste and toss until the noodles are well coated.
8. Toss with Parmesan cheese to taste and serve immediately with more Parmesan on the side.

basil, lemon zest, extravirgin olive oil, pine nuts, clove garlic, salt, freshly ground black pepper, orzo, parmesan cheese

Taken from cooking.nytimes.com/recipes/4826 (may not work)