Orzo tossed with asparagus, zucchini, peas, cherry tomatoes, basil and parmesan for a bright springtime dish.
# Components:
→ Pasta
01 - 1 cup 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 grated Parmesan cheese, plus extra for serving
11 - 1/4 cup fresh basil, thinly 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add 1 cup orzo and cook until al dente according to package timing; reserve 1/2 cup of the starchy cooking water, then drain the orzo.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped shallot and minced garlic; cook, stirring, for 1–2 minutes until fragrant and translucent.
03 - Add the asparagus, zucchini and sugar snap peas to the skillet. Sauté for 3–4 minutes until vegetables are just tender and retain bright color.
04 - Stir in the halved cherry tomatoes and thawed peas; cook for an additional 2 minutes until tomatoes begin to soften.
05 - Add the drained orzo to the skillet and toss to combine thoroughly with the vegetables.
06 - Reduce heat to low, then stir in 1 tablespoon butter, 1/2 cup grated Parmesan, lemon zest and the juice from 1/2 lemon. Add reserved pasta water a little at a time to reach a creamy consistency.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat and fold in the sliced basil.
08 - Divide among warm plates and garnish with additional Parmesan and basil if desired; serve immediately.
