Categories: Pasta, Side Dish

Ingredients

• 3 quarts water
• 1 teaspoon salt
• 2 cups orzo pasta, uncooked
• 1 lb fresh asparagus, cut into 1 inch pieces
• 3 garlic cloves, minced
• 1/2 cup red bell pepper, chopped
• 1 teaspoon margarine or 1 teaspoon butter, melted
• 1 tablespoon olive oil
• 1 cup frozen peas, thawed
• 1/2 cup chicken broth or 1/2 cup vegetable broth
• 1 teaspoon fresh lemon rind, grated
• 1/4 teaspoon white pepper, ground
• 1/2 cup parmesan cheese, freshly grated (optional

Directions

1. Combine water and salt in a large Dutch oven; bring to a boil.

2. Add orzo and cook 5 minutes.

3. Add asparagus and cook 4 more minutes.

4. Drain and set aside in a large serving bowl.

5. Cook garlic and bell pepper in margarine and oil in Dutch oven over medium heat, stirring constantly, 1 minute or until crisp-tender.

6. Keep stirring, and add peas; cook another minute. Add broth, lemon rind, and white pepper; bring to a boil and cook one minute.

7. Add vegetable mixture to orzo and asparagus; toss and top with parmesan cheese.

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