WARM SPRING VEGETABLE ORZO
WITH HERB PESTO
Ingredients:
z 1 cup orzo pasta z 1 cup asparagus, cut into 1-inch pieces z 1 cup sugar snap peas, trimmed z 1 cup cherry tomatoes, halved z 1/4 cup pesto (homemade or store-bought) z 1/4 cup Parmesan cheese, grated z Salt and pepper to taste z Optional: lemon zest for garnish Instructions: 1. Cook the orzo according to package instructions. Drain and set aside. 2. In a large skillet, bring water to a boil and blanch the asparagus and sugar snap peas for about 23 minutes until they are bright green and tendercrisp. Drain and rinse under cold water to stop the cooking process. 3. In the same skillet, add a little olive oil and sauté the cherry tomatoes until they are soft and blistered. 4. In a large bowl, combine the cooked orzo, blanched asparagus, sugar snap peas, sautéed cherry tomatoes, and pesto. Toss until everything is well coated with the pesto. 5. Sprinkle with grated Parmesan cheese, and season with salt and pepper to taste. 6. Serve warm, garnished with lemon zest if desired.
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