Summer Asparagus Orzo

Ash, thanks for having us all over!  It was so great to see all of you...and your little families!! 

- here is the recipe for the pasta salad- enjoy!

Summer Asparagus Orzo

8 ounces uncooked orzo (buy in pasta isle)

1 pound asparagus spears, cut into 2 inch-long slices ( snap off rough ends before slicing)

1 cup frozen green peas, thawed

3 ounces Parmesan cheese

1/2 teaspoon salt

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1/2 cup thinly sliced fresh basil leaves ( about 10)

1.  Cook orzo according to package directions.  When 3 minutes of cooking time remain, add asparagus.  Cook for 1 minute, then add peas for the final 2 minutes.

2.  Meanwhile, use a vegetable peeler to make 12 curls of Parmesan.  Grate remaining cheese and set aside.

3.  Combine salt, lemon juice, and olive oil; whisk together.  Toss orzo in lemon juice mixture; stir in grated cheese and basil.  Serve warm or at room temperature with Parmesan curls.  Garnish with additional basil leaves, if desired.  

makes 6, one cup servings