Bright orzo with asparagus, peas, cherry tomatoes, basil and parmesan, ready in about 35 minutes.
# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 tablespoon extra-virgin olive oil
→ Vegetables
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup sugar snap peas, trimmed and halved
05 - 1 cup zucchini, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup frozen peas, thawed
08 - 1 small shallot, finely chopped
09 - 2 garlic cloves, minced
→ Finishing & Garnish
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 cup fresh basil leaves, thinly sliced
12 - 1 tablespoon unsalted butter
13 - Zest of 1 lemon
14 - Juice of 1/2 lemon
15 - Salt to taste
16 - Freshly ground black pepper to taste
17 - Extra grated Parmesan, for serving (optional)
# How To Make It:
01 - Bring a large pot of generously salted water to a rolling boil.
02 - Add orzo and cook until al dente according to package timing; reserve 1/2 cup of the pasta cooking water, then drain the orzo.
03 - Warm the olive oil in a large skillet over medium heat, add the shallot and garlic and cook, stirring, until fragrant and translucent, about 1–2 minutes.
04 - Add asparagus, zucchini and sugar snap peas to the skillet and sauté until just tender and bright, about 3–4 minutes.
05 - Stir in cherry tomatoes and thawed peas and cook until the tomatoes begin to soften, about 2 minutes.
06 - Add the drained orzo to the skillet and toss to combine evenly with the vegetables.
07 - Remove from heat, stir in the butter, grated Parmesan, lemon zest and lemon juice, adding reserved pasta water a little at a time until the mixture reaches a silky, cohesive texture.
08 - Adjust seasoning with salt and pepper, fold in the sliced basil, then plate immediately and garnish with additional Parmesan and basil if desired.
