I crave pasta year-round and summer is no exception! Of course I want something a little brighter for the hot days and so I found myself in the kitchen pulling together this orzo dish with lots of bright lemon juice and finishing it with shave Parmesan (because we are putting cheese on our pasta, always)!
This dish is creamy, bright and perfect as leftovers! It’s also so versatile. You can serve it on it’s own, or with a bed of arugula dressed in olive oil ad balsamic vinegar.
Or you can grill up some chicken and serve it with the orzo!
This dish is simple and perfect for summer months!
Lemony Orzo Pasta with Shaved Parmesan
Serves 4-5
Ingredients
For the Orzo:
2 Tbsp olive oil
2 Tbsp butter
1 shallot, chopped
3 garlic cloves, minced
1 lbs orzo
3 teaspoons kosher salt
1 cup dry white wine (or stock)
4 cups water or vegetable stock
1 cup frozen peas
1 cup fresh Parmesan
Zest from half a lemon
Juice from one lemon
If Serving with Grilled Chicken
1.5–2 pounds chicken breasts, filleted (you can also use chicken thighs but this is what I had on hand)
Juice from one lemon
1/4 cup olive oil
2 tsp salt
1 Tbsp balsamic vinegar
Instructions
- Heat olive oil and butter in a large pot over medium-high heat. Once butter is melted, add shallots and sauté until softened, about 2 minutes.
- Add orzo and sauté until golden brown, about 3 minutes. Add minced garlic and sauté until fragrant, about 1-2 minutes. Add salt. Stir to combine. Deglaze with white wine. Cook until the wine is absorbed, about 4 minutes.
- Add one cup of stock or water to the pan. Stir often until the liquid is mostly absorbed. Continue to do this with an additional 2 cups of water, adding just one cup at a time until the liquid is mostly absorbed. This should take 12-15 minutes.
- When it’s time to add the last cup of water, also add the peas. Cook an additional 4-5 minutes or until the peas are tender. Remove from heat.
- Mix in the Parmesan, lemon zest, and lemon juice. Finish with freshly cracked black pepper and any additional salt to taste.
For the Grilled Chicken
- Heat grill to medium heat (between 375-400 degrees F). Oil grill grates.
- Add chicken, discarding the marinade. Grill for 5 minutes on each side. Remove to a cutting board and tent with foil.
- After the chicken has rested for 5-8 minutes, slice it into strips.
Notes
Serve With:
- Arugula side salad
- Grilled Chicken
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