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5 from 1 vote

Whole Wheat Orzo with Grilled Pears & Humboldt Fog Cheese Recipe

Whole wheat orzo pasta and sweet grilled pears pair with a creamy Humboldt Fog goat cheese and crunchy pistachios in this recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Pasta
Cuisine: American
Keyword: Vegetarian, Whole Wheat Recipe
Servings: 6 Cups
Calories: 311kcal



  • Cut the pears into quarters and remove the core. Place the pears in a ziploc bag, along with the honey (or agave nectar), balsamic vinegar, olive oil and salt. Massage gently to coat the pears. Let rest for 10 minutes.
  • While the pears marinate, cook the orzo according to package directions. Drain in a colander and set aside.
  • Once the pears are done marinating, reserve the marinade and place the pear quarters on a hot, well-oiled grill or grill pan, cut-side down. Cook until the pears are just tender and have some grill marks, 2 to 3 minutes per side. Roughly chop the pears.
  • In a large bowl, combine the pears, reserved marinade, orzo, pistachios and pepper.
  • Add the Humboldt Fog cheese and basil and lightly toss. Don't toss to much or the cheese will begin to melt. Serve.


Adapted from the cookbook, Melt: The Art of Macaroni and Cheese, posted with the publisher's and author's permission.
WW (Old Points) 6 / WW (Points+) 8


Serving: 1Cup | Calories: 311kcal | Carbohydrates: 49g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 242mg | Potassium: 250mg | Fiber: 4g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1.3mg