Spring is here.  I got fresh asparagus for 99 cents a pound and nothing says spring more than that.  When I bought it I knew that Pasta Primavera was not far behind.

In this case, the pasta I used was Orzo.  I took the casserole dish of it over to my daughter, Erin’s, house when she was still on bedrest from having the baby.  This dish is delicate, rich, and creamy and has spring in every single bite.  For  a nice change grill the asparagus rather than steaming it.

Orzo Primavera

• 1 lb orzo
• 2 tbs olive oil
• 1 lb asparagus, steamed or grilled until crips tender and cut in 3 inch lengths
• 1 onion, peeled and chopped
• 2 cloves of elephant garlic, one peeled and cut in half and one peeled and sliced thinly
• 3 carrots, peeled and julienned, steamed
• 1 cup pecans or pine nuts, toasted
• 1 cup grated Parmigiana-Reggiano
• 2 cups heavy cream
• Salt and Pepper to taste
• 1/4 cup fresh basil leaves, chopped

1. Bring the cream to a simmer in a saucepan or microwave safe bowl.  Add one elephant garlic clove, cut in half.  Set aside for at least 30 minutes.
2. Cook the orzo until tender, drain, add a little oil and set aside.
3. Add the sliced garlic, olive oil, and onions to the pan and cook until the onions are transparent.  Do not allow to brown.  Add the asparagus, the carrots, basil, and the nuts.  Stir carefully to coat with oil.
4. Stir in the orzo and heat through.
5. Just before serving remove the garlic from the cream, pourit in the orzo mixture and stir.
6. Stir in the grated cheese.
7. Allow to heat through, plate it and top with shaved parmesan.  Serve immediately.

Serves 8

Image:MaryeAudet

Post from: Baking Delights

This is my submission for Presto Pasta Night. This week it is being hosted by A Scientist in the Kitchen. There are sure to be lots of fantastic dishes so run by and check it out on Friday July 11.

Orzo is a tiny, rice shaped pasta. The flavor is more delicate than rice but other than that it makes a great substitute for rice in most dishes. Using it as a base for a salad is pure D. genius because the ingredients don’t all fall to the bottom of the bowl like in many pasta salads.

It was hot yesterday. I got up to walk with a friend at 5:30 a.m. and then home to get breakfast and blog…then to the grocers…then home to try to throw supper together and it was all ready late. No time for rice!

I grabbed the orzo and set it to boil while I peeled and chopped and grated like a mad-woman. This was the result and I have to tell you that it is fantastic! All the amounts given are easily changed to your own tastes and pantry needs. Many of the ingredients for this came out of our garden.

Orzo Salad

1 lb orzo, cooked

4 cups steamed green beans

1 purple onion chopped

1 red pepper chopped

2 cucumbers, diced (peel them if they are waxed)

1 tbs sesame seed oil

1 cup hulled, roasted sunflower seeds

1/4 c sesame seeds

Ginger Lime Dressing

3 tbs sesame oil

2 tbs Ume Plum Vinegar

2 tbs organic soy sauce

1/2 inch piece fresh ginger, grated

one garlic clove grated

3 tbs honey

juice and grated rind of 1/2 lime

salt

pepper

Mix the vegetables and orzo.

In a small pan over medium high heat heat the 1 tbs of sesame oil Add the sesame seeds and the sunflower seeds and stir rapidly until browned Add to the green bean mixture. Stir well.

Mix the dressing ingredients and pour over orzo mixture. Allow to marinate for at least 15 minutes. Serves about 8 -10.

Image:MaryeAudet

Post from: Baking Delights