Bright orzo tossed with fresh lemon, aromatic herbs, and Parmesan, ideal as a side or vegetarian main.
# Components:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt, for boiling water
→ Aromatics and Flavor
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - Juice of 1 lemon
07 - 1 tablespoon unsalted butter
→ Herbs
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh basil, finely chopped
10 - 1 tablespoon fresh chives, finely chopped
→ Cheese
11 - 1/2 cup freshly grated Parmesan cheese
→ Seasoning
12 - 1/4 teaspoon freshly ground black pepper
13 - Salt, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8 to 10 minutes, or as directed on the package. Drain the pasta, reserving 1/4 cup of the cooking water.
02 - In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add drained orzo to the skillet. Stir in butter, lemon zest, and lemon juice. Toss well to combine.
04 - Add chopped parsley, basil, chives, and half the Parmesan. Stir thoroughly, adding a splash of reserved pasta water if needed for desired creaminess.
05 - Season with black pepper and additional salt to taste. Serve immediately, garnished with the remaining Parmesan and extra herbs if desired.
