Lemon Parmesan Orzo with Asparagus & Peas

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A bright, spring-inspired pasta dish, this Lemon Parmesan Orzo is packed with tender asparagus, sweet peas, and a zesty lemon flavor, all coated in creamy, melted Cello Parmesan Cheese. Quick to prepare, it’s perfect for a weeknight dinner or a light lunch.

2

10

Directions

1. Bring pot of water to a boil, then add the orzo pasta and cook for 8-10 minutes uncovered until al-dente. Keep about 1/2 cup of the pasta water then strain the pasta through a fine mesh strainer.
2. Heat a skillet over medium heat and add the olive oil and minced garlic, stir then add sliced asparagus and peas. Sauté for just 2-3 minutes. Turn off heat and add fresh lemon zest and lemon juice.
3. Add cooked orzo to the skillet along with the freshly grated Cello Parmesan Cheese, salt, black pepper and the reserved pasta water. Stir to coat the orzo and allow the cheese to melt. Taste and adjust seasoning if needed.
4. Spoon the lemon parmesan orzo into a bowl and serve with more freshly grated Cello Parmesan Cheese.