Lemon Orzo With Asparagus
A lemony, garlicky spring orzo with sautéed asparagus, shallots, and a creamy edamame ricotta dolloped on top. Easy weeknight pasta that tastes like spring.
Ingredients
For the edamame ricotta:
- 1 clove garlic
- 1 cup fresh basil leaves plus more for garnish
- 2 cups shelled edamame cooked
- 3 tablespoons vegetable broth plus more as needed
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the pasta:
- 1 pound orzo
- 2 tablespoons olive oil
- 3 shallots thinly sliced
- 3 cloves garlic minced
- 1 pound asparagus tips left whole, stems chopped into small pieces
- 1/2 teaspoon salt
- Fresh black pepper
- 1/2 cup vegetable broth
- 3 tablespoons fresh lemon juice
- zest from a lemon
Instructions
Make the ricotta:
- Add the garlic and basil to a food processor and pulse a few times to chop. Add the edamame, vegetable broth, lemon juice, olive oil, and salt, then blend until relatively smooth, scraping down the sides as needed. If it seems too thick, add a little more broth. Set aside until ready to use.
Make the pasta:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente.
- Meanwhile, preheat a large sauté pan over medium heat. Sauté the shallots in the oil with a pinch of salt until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the asparagus, season with salt and black pepper, and cook, stirring often, until bright green and just tender, about 3 minutes. Add the vegetable broth and scrape up anything stuck to the bottom of the pan.
- Add the cooked orzo to the pan, zest in the lemon and add lemon juice then toss to coat. Taste for salt and seasoning. Serve in wide shallow bowls with a few generous dollops of ricotta on top and extra basil leaves.
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