- 1 pound orzo pasta
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chicken stock
- 3 tablespoons prepared pesto
- 2 lemons, zested, zest chopped
- Salt and pepper, to taste
Preheat oven to 400 degrees.
Cook the pasta in boiling salted water, following the timetable on the package, approximately 8 to 10 minutes. Drain into a colander, and rinse with cold water. Drain completely.
Grease the bottom of a casserole dish with the olive oil. Combine all of the remaining ingredients in a bowl and place them in the greased dish.
Cover with foil and bake at 400 degrees or until thoroughly heated, about 20 to 30 minutes. Stir and serve.