This delicious, creamy orzo pasta dish with asparagus and peas is fresh, bright, and lemony – the perfect spring dinner. Plus, it’s vegan and dairy-free.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 leeks, white and light green parts, chopped (3 cups)
- 1 teaspoon kosher salt
- 1/3 cup dry white wine
- 2 garlic cloves, grated
- 12 ounces orzo pasta
- 3 1/2 to 4 cups vegetable broth
- 2 teaspoons lemon zest, plus more for garnish
- 1 bunch asparagus, trimmed and chopped into 1-inch pieces
- ¾ cup frozen peas
- 2 teaspoons fresh lemon juice, plus wedges for serving
- Fresh herbs, basil and/or tarragon, for garnish
- Microgreens, for garnish (optional)
- Freshly ground black pepper
Directions
- Heat 3 tablespoons of the olive oil in a medium Dutch oven over medium heat.
- Add the leeks, 3/4 teaspoon of the salt, and several grinds of pepper and cook for 5 minutes, or until softened. Stir in the wine and let it cook down for 30 seconds.
- Reduce the heat to low and add the garlic, orzo, and 3 cups of the broth. Stir, cover, and let cook for 10 minutes, stirring occasionally to prevent sticking.
- Uncover and stir in the lemon zest and another 1/2 cup of the broth. Cook, stirring, over low heat for 2 to 4 minutes, or until the mixture is creamy and the orzo is cooked through.
- Meanwhile, bring a medium pot of salted water to a boil. Drop the asparagus and peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still bright green. Drain, transfer to a kitchen towel, and pat dry.
- Transfer the vegetables to a large bowl and toss with the remaining 1 tablespoon olive oil, the remaining ¼ teaspoon salt, the lemon juice, and several grinds of pepper.
- Before serving, check the orzo’s consistency. If it has thickened too much, stir in the remaining 1/2 cup broth.
- Portion the orzo into bowls and top with the vegetable mixture. Garnish with fresh herbs, lemon zest, and microgreens, if using. Season to taste and serve with lemon wedges.
