Fresh Spring Orzo Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces orzo pasta
02 -
1 cup green peas
03 -
1 1/2 cups chopped asparagus
04 -
4-5 cups fresh arugula leaves
05 -
3 tablespoons chopped basil
06 -
3 tablespoons chopped mint
07 -
4 ounces crumbled feta cheese
→ Seasonings
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Vinaigrette
10 -
1/3 cup extra virgin olive oil
11 -
1 large or 2 small shallots, peeled and thinly sliced
12 -
2 tablespoons red wine vinegar
13 -
Juice and zest of half a lemon
14 -
1 teaspoon honey
15 -
1/2 teaspoon dijon mustard
16 -
Pinch of salt
17 -
Pinch of black pepper
# Instructions:
01 -
Heat olive oil in a skillet over medium heat. Add the thinly sliced shallots and stir frequently until golden brown, ensuring they do not burn. Transfer the shallots and oil to a jar or bowl and mix with red wine vinegar, lemon juice and zest, honey, dijon mustard, salt, and black pepper. Let the vinaigrette rest for the flavors to meld.
02 -
Prepare the orzo according to the package instructions, typically boiling it in salted water until tender. Drain the cooked orzo and set it aside.
03 -
In the same skillet used for the shallots, heat a drizzle of olive oil over medium heat. Add the chopped asparagus and sauté for 3-4 minutes or until tender, stirring occasionally for even cooking.
04 -
In a large bowl, mix the cooked orzo, sautéed asparagus, and shallot vinaigrette. Add green peas, arugula, basil, mint, and feta cheese. Toss until well combined. Adjust seasoning with salt and black pepper to taste. Serve immediately.