Description
A creamy spring inspired orzo pasta tossed with fresh peas, tender asparagus, bright lemon, and finished with rich burrata for the ultimate comforting yet fresh meal.
Ingredients
Scale
- 12 ounces orzo pasta
- 1 cup fresh green peas
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 8 ounces burrata cheese, torn into large pieces
- 2 garlic cloves, minced
- 1 whole lemon, zest and 1 tablespoon juice
- 3 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat and sauté minced garlic for about 30 seconds until fragrant.
- Add asparagus and cook for 3 to 4 minutes until tender crisp.
- Stir in fresh peas and cook for another 2 minutes.
- Add the drained orzo to the skillet along with lemon zest, lemon juice, grated parmesan, salt, and black pepper. Toss gently to combine.
- Add a splash of reserved pasta water as needed to create a creamy texture.
- Remove from heat and top with torn burrata pieces.
- Serve immediately while warm and creamy.
Notes
- Reserve pasta water to help create a silky sauce.
- Add burrata just before serving for the best creamy texture.
- Reheat gently with a splash of water to restore creaminess.
- Fresh lemon zest brightens the entire dish.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 35mg