Orzo with Summer Squash and Pesto Martha Rose Shulman The New York Times Yield:4 - 5 servings 1 Tbsp. extra-virgin olive oil 1 garlic clove, minced 1½ pounds zucchini or other summmer squash, cut in ¼-inch dice (about 4 cups) 2 tsp. chopped fresh marjoram or mint Salt and freshly ground pepper to taste 10 ounces (1⅓ cups) orzo ⅓ cup basil or basil-mint pesto Additional grated Parmesan or peccorino for serving Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper Turn off heat. When water in pot comes to a boil, salt generously and orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cookinng water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.

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