Well hello Friday night. How you doin’?
And howdy Mr. half a box of orzo.
Oh, and I’d totally forgotten about you ear of corn!
But not you asparagus. Not you.
I see you back there, half of a red bell pepper. I remember you from earlier in the week.
Ooooo, hello 1/4th of a red onion! You’re lookin’ so fine.
Okay okay olive oil, I hear you screaming.
Gosh, chill out block of pecorino.
Seriously, lemon, calm down.
HERBS, really, I see you too!
Stop being a baby garlic, you’re in my life too you know!
Butter, I will NEVER ever forsake you!
… … … … …
Wow. I have no idea what just happened there you guys.
Orzo Primavera:
What it took for 2:
* 1/2 box orzo
* 1 bunch asparagus, ends trimmed and cut into 1-inch slices on the diagonal
* 3 cloves garlic, minced
* 1/2 red bell pepper, diced
* 1/4th of a red bell pepper, diced
* 1 ear corn
* 2 Tbs. butter
* 3 Tbs. extra virgin olive oil
* 1 tsp all-purpose seasoning
* 1 tsp fresh oregano
* 1 tsp fresh thyme
* 1/2 lemon (you’ll use the juice)
* 1/2 cup grated pecorino (or parmesan)
* coarse salt and freshly ground pepper
Cook the orzo until it reaches al dente.
Heat 2 Tbs. of the oil over medium-high heat. Add the onion and cook 3 minutes. Add the garlic and bloom for 30 seconds. Add the asparagus, corn and red bell pepper. Season with all-purpose, thyme and oregano. Toss in some salt and pepper too, for good measure. Cook for about 5 minutes or until the veggies are crisp tender.
Add the cooked orzo to the skillet and toss in the butter and 1/4th cup of cheese. Stir to combine. Spritz the lemon over and stir once more. Give it one more taste and season accordingly.
Serve primavera with fresh herbs and more cheese, please!
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