|Spring Orzo Salad|
The vegetable combinations are virtually endless. When I prepared this dish at the Nook Tavern last week for the Saturday beer dinner I included grilled asparagus; just look for fresh seasonal ingredients and let your imagination run wild.
For your next backyard, Italian-style get together try this fun and refreshing dish. I guarantee it will be a hit!
P.S. this is probably, the easiest recipe I've ever posted, but that isn't a bad thing!
-2 cups orzo pasta, cooked until al dente (just use the package directions)
-2 Tbs. unsalted butter
-1/2 cup milk
-2 Tbs. extra virgin olive oil
-1/2 cup Parmesan cheese
-1 cup frozen peas, fully thawed and at room temperature
-salt and pepper to taste (approximately 1/2 tsp. of each)
(crumbled bacon may also be included)
While the orzo is still warm, add the butter, milk, and olive oil. Gently fold the pasta (stir from the outside of the bowl/ pot) until the butter has fully melted.
Add the cheese and peas, lightly toss. Taste. Adjust the salt and pepper. Enjoy! (see I told you it was easy!)
Eat good food. Drink good beer. And above all, stay classy!