Spring is such a great time to incorporate fresh, flavorful veggies into as many dishes as you can. This orzo recipe is filled with bright green vegetables, creamy feta and crunchy almonds. Serve it as a delicious vegetarian entree or it makes the perfect side dish for any meat. Enjoy!
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½ pound orzo
3 tbsp extra virgin olive oil
2 cloves garlic, minced
¼ cup spring onions, thinly sliced
2-3 cups of fresh spring vegetables; such as English peas and asparagus; cleaned and shelled
½ cup white wine
1 cup of arugula
1 lemon, zest and juice
4 oz. feta, crumbled
½ cup sliced almonds, toasted
¼ cup of mixed chopped herbs; such as basil, parsley, mint or chervil
Salt to taste
Black pepper to taste
Bring a medium pot of salted water to a boil, add the orzo and stir to make sure it does not stick together. Cook the orzo for ten minutes, or until it is al dente.
In a large, deep sauté pan over medium heat, add the olive oil, garlic and onions. Cook until the onions just start to soften, about 5-7 minutes, paying attention not to brown them. Add the peas, asparagus and white wine and cook for another 5 minutes.
Once the orzo is cooked, strain the pasta, reserving ¼ cup of the pasta water. Add the orzo and pasta water to the saute pan of veggies and cook for another 2 minutes. Remove from the heat and add the arugula, lemon juice and zest, feta, almonds and herbs. Stir to combine and season with salt and pepper
This dish can be served immediately warm or is just as delicious at room temperature.
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