Orzo with spring vegetables, lemon, basil and parmesan—creamy and bright, ready in about 35 minutes.
# Components:
→ Pasta
01 - 1 cup (200 g) orzo pasta
02 - 1 tablespoon 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 (50 g) grated parmesan cheese, plus extra for serving
11 - 1/4 cup fresh basil leaves, sliced
12 - 1 tablespoon unsalted butter
13 - Salt and freshly ground black pepper, to taste
14 - Zest of 1 lemon
15 - Juice of 1/2 lemon
# Method:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, warm olive oil. Add shallot and garlic, sauté for 1–2 minutes until fragrant.
03 - Add asparagus, zucchini, and sugar snap peas. Sauté for 3–4 minutes until just tender and bright.
04 - Stir in cherry tomatoes and peas. Cook for 2 more minutes, until tomatoes soften slightly.
05 - Add cooked orzo to the skillet. Toss well to combine with vegetables.
06 - Stir in butter, parmesan, lemon zest, and lemon juice. Add reserved pasta water a little at a time for a creamy consistency.
07 - Season with salt and pepper. Remove from heat and fold in fresh basil.
08 - Serve immediately, garnished with extra parmesan and basil if desired.
