Orzo with Fresh Peas and Asparagus

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Orzo with Fresh Peas and Asparagus

Here’s a light and refreshing springtime dish that celebrates the garden-fresh bounty of the season. Tender orzo pasta mingles with crisp asparagus spears and sweet, freshly-picked peas, all coated in a zesty lemon-infused dressing. It’s the perfect dish to welcome the warmer days ahead.

 

Ingredients:

  • 1 cup orzo pasta

  • 1 bunch asparagus, trimmed and cut into bite-sized pieces

  • 1 cup fresh peas

  • zest of 1 lemon

  • juice of 1 lemon

  • 2 tablespoons extra-virgin olive oil

  • 2 cloves garlic, minced

  • salt and pepper, to taste

  • fresh radishes, thinly sliced, for garnish (optional)

  • fresh sprigs of mint (optional)

Directions:

Cook the orzo pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Add the asparagus pieces to the skillet and sauté for 3-4 minutes, or until they are tender-crisp.

Stir in the fresh peas and cook for an additional 2 minutes, until the peas are bright green and tender.

In a small bowl, whisk together the lemon zest, lemon juice, and a pinch of salt and pepper.

Add the cooked orzo pasta to the skillet with the asparagus and peas. Pour the lemon dressing over the pasta and vegetables, tossing gently to combine.

Cook for another 1-2 minutes on low heat, allowing the flavors to meld together.

Remove from heat and transfer to a serving dish. Garnish with thinly sliced fresh radishes and mint leaves if desired.

Serve warm or at room temperature.