Recipe by Chef Jonathan Bardzik // serves 4
- 1 clove garlic
- 1/2 cup grated parmesan
- 1/4 cup walnuts, toasted
- 2 cups arugula microgreens
- 1/2 cup olive oil
- 1 cups dry orzo pasta
- 4 tbs olive oil
- 1 lb boneless, skinless chicken thighs
- 1 small onion, diced
- 1 clove garlic, minced
- 6 cups chicken stock
- 2 medium zucchini (about 8”) quartered lengthwise and thinly sliced
- Champagne vinegar
Make pesto: In the bowl of a food processor combine garlic, parmesan and walnuts. Process into fine meal. Add arugula and process into a purée. While running, drizzle in 1/2cup olive oil and process for 10 seconds longer.
Cook pasta: Bring a 2-3 quart pot of water to a boil over high heat. Add 2 tbs salt and orzo pasta. Cook to al dente and drain. Reserve.
Cook chicken: Season chicken on both sides with salt. Warm 2 tbs olive oil in a 4 quart saucepan. Working in two batches, cook chicken through. Remove from saucepan, let rest for 10 minutes and cut into 1/2” pieces.
Make soup: Return the saucepan you used to cook the chicken to medium heat with remaining 2 tbs olive oil. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds longer. Add stock and zucchini and simmer for 10 minutes. Add pasta, chicken, and pesto and simmer for 5 minutes longer. Season to taste with a splash of vinegar, salt and pepper.