Orecchiette with lemon, asparagus, and peas

Total Time
31 min
18 min
13 min


uncooked orecchiette pasta

1½ cup(s)

unsalted butter

2 Tbsp, divided

uncooked onion(s)

1 small, chopped

uncooked asparagus

2 cup(s), fresh, sliced into bite-size pieces

frozen green peas

1 cup(s)

crumbled feta cheese

½ cup(s)

uncooked scallion(s)

4 medium, chopped


3 Tbsp, fresh, chopped

lemon zest

2 tsp

fresh lemon juice

2 Tbsp, or more to taste

table salt

¼ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste


  1. Bring salted water to a boil in a large saucepan. Add orzo and cook as package directs. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until tender, about 3 minutes.
  2. Stir in asparagus; cook, stirring often, 2 minutes. Add peas and cook, stirring often, until vegetables are lightly browned and tender, about 3 minutes.
  3. Drain pasta and add to skillet. Remove from heat and toss with vegetables, making sure to scrape food on bottom of skillet with a wooden spoon.
  4. Stir in feta, scallions, remaining tablespoon butter, dill, lemon zest, lemon juice, salt and pepper.

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