Orecchiette with Lemon, Asparagus, and Peas
- Total Time
uncooked orecchiette pasta1 ½ cup(s)
unsalted butter2 Tbsp, divided
uncooked onion(s)1 small, chopped
uncooked asparagus2 cup(s), fresh, sliced into bite-size pieces
frozen green peas1 cup(s)
crumbled feta cheese½ cup(s)
uncooked scallion(s)4 medium, chopped
dill3 Tbsp, fresh, chopped
lemon zest2 tsp
fresh lemon juice2 Tbsp, or more to taste
table salt¼ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
- 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.
- Stir in asparagus; cook, stirring often, 2 minutes. Add peas and cook, stirring often, until vegetables are lightly browned and tender, about 3 minutes.
- 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.
- Stir in feta, scallions, remaining tablespoon butter, dill, lemon zest, lemon juice, salt and pepper.