Orzo with lemon, asparagus, and peas
6
Points® value
Total Time
28 min
Prep
18 min
Cook
10 min
Serves
8
Difficulty
Easy
This pasta dish highlights some of spring’s finest ingredients, from peas to scallions and asparagus. Asparagus vary in thickness; if the ones you’re using are thick, just slice them in half lengthwise. Not a dill fan? Simply omit it or use chopped parsley or chives instead. After the orzo cooks, the vegetables, cheese, herbs, and lemon juice and zest all come together in one large skillet. With this beautiful dinner ready in less than half an hour, it'll become a weeknight go-to favourite for all your family members and friends.
Ingredients
Table salt
1 pinch(es), for cooking pasta
Uncooked orzo
1½ cup(s)
Unsalted butter
2 tbsp(s), divided
Onion
1 small, chopped
Asparagus
2 cup(s), sliced into bite-size pieces
Frozen green peas
1 cup(s)
Crumbled feta cheese
½ cup(s)
Uncooked scallions
4 medium, chopped
Fresh dill
3 tbsp(s), fresh, chopped
Lemon zest
2 tsp(s), grated
Fresh lemon juice
2 tbsp(s), or more to taste
Table salt
¼ tsp(s), or to taste
Black pepper
¼ tsp(s), freshly ground, or to taste