Ingredients
- 3 quarts water
- 1 teaspoon salt
- 170 grams dry orzo pasta (uncooked, 2 cups)
- 1 pound fresh asparagus (cut into 1 inch pieces)
- 4 garlic cloves, minced
- 1/2 cup red bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon butter, melted
- 140 grams frozen green peas (English peas, 1 cup)
- 1/2 cup chicken broth
- 2 teaspoons fresh lemon rind, grated
- 1/4 teaspoon white pepper, ground
- 1/2 cup freshly grated parmesan cheese
How to Make
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Step 1: Combine water and salt in a large Dutch oven; bring to a boil.
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Step 2: Add orzo and cook 5 minutes.
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Step 3: Add asparagus and cook 4 more minutes.
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Step 4: Drain and set aside in a large serving bowl.
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Step 5: Cook garlic and bell pepper in butter and olive oil in Dutch oven over medium heat, stirring constantly for approximately 1 minute or until crisp-tender.
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Step 6: Add peas; cook 1 minute, stirring constantly.
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Step 7: Add chicken broth, lemon rind, and white pepper; bring to a boil and cook one minute.
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Step 8: Add vegetable mixture to orzo mixture, tossing well.
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Step 9: Sprinkle with Parmesan cheese. Serve immediately.
We hope you enjoy this recipe!
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