I think orzo looks so elegant. To me, it looks like some rice/pasta hybrid, but prettier than either. Almost every time I am hosting a dinner party, some idea for an orzo side dish crosses my mind.
This one seems almost too summer-y for this time of year, and maybe it would taste even better in several months, served cold on my roofdeck with a glass of wine. Now, if I just close my eyes I can almost pretend it’s summer already…
Unfortunately, New York City still has several months of cold winter to get through, and I’ll be shivering in my big wool coats for the foreseeable future. But there’s nothing like a good, light, summer dish to make you remember how great the city is once winter ends.
Lemon Parsley Orzo
1 box orzo pasta
Juice of 1 lemon
Zest of 1/2 lemon
4 tbsp olive oil
2 tbsp finely chopped parsley
1 tsp salt
1/4 tsp pepper
1. Cook pasta according to package directions, about 9 minutes. Remember to salt the pasta water.
2. In a small saucepan, heat olive oil, parsley, salt, pepper, lemon zest and lemon juice for about 2-3 minutes on medium heat.
3. Drain pasta, and place it in a serving bowl. Toss with lemon sauce, and garnish with additional lemon zest. Serve.