Burst Heirloom Tomato & Corn Orzo with White Beans

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 12 oz orzo pasta
• 3 tbsp olive oil
• 1 large shallot, thinly sliced
• 4 garlic cloves, thinly sliced
• 3 cups heirloom cherry or grape tomatoes
• 2 cups fresh sweet corn kernels
• 1 (15-oz) can cannellini beans, drained and rinsed
• 3 cups vegetable or chicken broth
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp red pepper flakes
• 1 cup packed fresh basil leaves
• 2 tbsp fresh lemon juice
• 0.75 cup Parmesan cheese, grated
• 1 tbsp unsalted butter

Instructions

1. 1Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the sliced shallot and cook, stirring often, until softened and translucent, about 3 minutes.
2. 2Stir in the sliced garlic and red pepper flakes; cook just 30 seconds until fragrant so the garlic does not brown.
3. 3Add the whole heirloom tomatoes and corn kernels. Raise the heat to medium-high and cook, shaking the pan occasionally, until many of the tomatoes burst and release their juices, 5 to 7 minutes. You should hear gentle sizzling and see a glossy red sauce forming.
4. 4Season with salt and black pepper, then pour in the dry orzo and stir to coat every grain in the tomato juices for about 1 minute.
5. 5Add the broth and the drained cannellini beans. Bring the mixture to a lively simmer, then reduce heat to medium-low, cover, and cook 9 to 11 minutes, stirring once halfway, until the orzo is al dente and most of the liquid is absorbed.
6. 6Uncover, add the remaining olive oil, butter, lemon juice, and half the grated Parmesan. Stir vigorously for 1 minute so the pasta turns creamy and glossy.
7. 7Tear in most of the fresh basil and fold gently. Taste and adjust salt or lemon if needed—the dish should taste bright and tomato-forward.
8. 8Divide into warm bowls, top with the remaining Parmesan and basil leaves, and finish with an extra grind of black pepper. Serve immediately while the orzo is still silky.