Bright, fresh flavors in a simple preparation make this very-of-the-season dish that is both satisfying and convenient. Orzo, the short, thick rice-like pasta, translates to “barley” in Italian works overtime to absorb the flavors of the lemon, asparagus, and chickpeas.
Makes 4 servings
- 1 cup orzo, uncooked
- 1lb fresh asparagus, cut into thirds
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 15 oz can of low-sodium chickpeas (garbanzo beans), drained
- 1 quart of water
- 1 teaspoon salt (plus more for boiling)
- 1 teaspoon black pepper
- ¼ cup fresh parsley, chopped
- 1 lemon, zested and juiced
- In a large stock pot, bring 1 quart of salted water to a boil. Once boiling, add the pasta and cook for ten minutes.
- While the orzo is cooking – in a large sauté pan, add the olive oil and garlic. Sauté on medium heat for three minutes.
- Add the asparagus and cook until tender for another three to four minutes.
- Add the chickpeas and cook for another minute.
- Once cooked, drain the orzo pasta and add it back to the pot.
- Add the sauteed asparagus and chickpeas to the pot with the orzo. Stir to combine.
- Season with salt, pepper, parsley, lemon juice and zest. Serve immediately.
Recipe by: Chef Brigid Washington