Orzo tossed with lemon, herbs, and parmesan for a vibrant dish. Mediterranean-inspired, easy to prepare.
# What you'll need:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt, for boiling water
→ Aromatics & Flavor
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - Juice of 1 lemon
07 - 1 tablespoon unsalted butter
→ Herbs
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh basil, finely chopped
10 - 1 tablespoon fresh chives, finely chopped
→ Cheese
11 - 1/2 cup freshly grated Parmesan cheese
→ Seasoning
12 - 1/4 teaspoon freshly ground black pepper
13 - Salt, to taste
# Method:
01 - Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 to 10 minutes. Drain, reserving 1/4 cup of the cooking water.
02 - Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until it becomes fragrant.
03 - Add the drained orzo to the skillet. Stir in unsalted butter, lemon zest, and lemon juice. Toss until thoroughly combined.
04 - Add the fresh parsley, basil, chives, and half of the Parmesan cheese. Mix well, adding reserved pasta water for extra creaminess if needed.
05 - Season with black pepper and additional salt as desired. Serve immediately, garnished with remaining Parmesan and extra herbs if preferred.
