Lemon Orzo with Asparagus
Lemon Orzo with Asparagus
Ingredients
- 6 ounces dry orzo pasta
- 2 tablespoons olive oil
- 1 shallot, diced
- 3 garlic cloves, rough chopped
- 1 extra large bunch asparagus, tough ends removed, cut into 1 inch pieces
- 1 cup snap peas
- 1/2-3/4 teaspoon salt and pepper
- 2 lemons
- 1/2 cup fresh dill
- crumbled feta
- 1-2 tablespoons preserved lemon, finely chopped
Instructions
- 1
Set salted water to boil and cook orzo according to directions.
- 2
In a large skillet, heat oil over medium heat. Add chopped shallot and garlic, and saute until golden and fragrant.
3 min - 3
Add asparagus and snap peas. Lower to medium low. Saute 5-7 minutes to tender-crisp, stirring often, scooping up the shallot from the bottom of the pan.
5 min - 4
Season with salt and pepper and add the lemon zest of one lemon.
- 5
Drain pasta and save a cup of hot pasta water.
- 6
Add the warm orzo to the skillet with the asparagus and add a little hot pasta water at a time, to loosen it up to your liking.
- 7
Add the remaining olive oil, a generous squeeze of lemon juice.
- 8
Fold in the fresh dill and sprinkle with optional goat cheese or feta. Taste, and adjust salt and lemon juice to taste. Season with pepper or chili flakes. Serve immediately.
Nutrition
Per serving (based on 4 servings)
