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Truly grass fed - Natural Sharp Cheddar Cheese Wedge

Cheddar Pesto Orzo with Zucchini and Peas




  • 1/4 cup Truly Grass Fed Sharp Cheddar, crumbled
  • 8 oz orzo
  • 1/2 cup frozen peas
  • 2 small zucchini, chopped into 1/2 inch cubes
  • 1 shallot, finely chopped
  • 1/4 tsp salt
  • 1/2 tsp red pepper flakes
  • 2 tbsp olive oil
  • Freshly cracked black pepper, to taste
  • Lemon zest and juice, to garnish
  • Basil, to garnish


  • 1/2 cup Truly Grass Fed Sharp Cheddar, crumbled
  • 2 1/2 cups basil
  • 2 garlic cloves
  • 3/4 cup olive oil
  • 1/4 cup pine nuts
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • Juice of a half lemon


  1. Bring a large pot of water to boil and salt heavily. Cook orzo to al dente according to box instructions. 3 minutes before pasta finishes, add frozen peas. Reserve ¼ cup of pasta water before draining.
  2. Rinse pasta and peas with cold water to preventing sticking. Set aside.
  3. Add all pesto ingredients to a blender and pulse until smooth. If too thick, add a bit more olive oil. Set aside.
  4. In a large sauce pan, add olive oil over medium heat. Once hot, add shallots. In 2-3 minutes or as shallots soften, add red pepper flakes. Sauté for 1-2 minutes.
  5. Add zucchini and cook for about 5 minutes or until browned, stirring only occasionally. Season with salt and pepper.
  6. Turn heat to low before adding orzo, peas, pesto, and a splash of reserved pasta water to the pan. Gently mix. Allow to simmer until sauce thickens a bit, then mix in crumbled cheddar.

Serve immediately with a squeeze of fresh lemon juice, basil, and more crumbled cheddar.