Orzo with Asparagus, Peas, and Sugar Snap Peas

By Leslie Blythe Pasta, Vegetarian Boiling

November 30, 2014

Orzo, "big rice" in Italian, is a form of short-cut pasta, shaped like a large grain of rice. This Orzo with Asparagus, Peas, and Sugar Snap Peas is a wonderfully crisp summer side salad and great for a picnic.

Prep: 15 mins
Cook: 15 mins
Yields: 6 Servings

Ingredients

3 tablespoons extra-virgin olive oil, divided

2 tablespoons fresh lemon juice

2 large garlic cloves, minced

½ teaspoon finely grated lemon peel

1⅓ cups orzo

14 ounces slender asparagus spears, trimmed, cut diagonally into ¾-inch pieces (about 2½ cups)

8 ounces sugar snap peas, trimmed, cut diagonally into ½-inch pieces (about 2½ cups)

1 cup shelled fresh green peas or frozen, thawed

½ cup Parmesan cheese, finely grated

Directions

1Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.

2Make orzo as per package instructions. When tender, drain and place in a large bowl.

3Meanwhile, heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and garlic. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.

4Add orzo to bowl with vegetables. Drizzle dressing over. Add the cheese; toss. Season with salt and pepper.

5Can be served hot, warm, room temperature or cold.

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