Thursday, January 29, 2009

Orzo with Parsley and Lemon Zest

Cook Time: 12 min
Level: Easy
Yield: 4 servings


* 1/2 pound orzo
* Coarse salt
* 1 tablespoon extra-virgin olive oil, eyeball it
* 2 large lemons, zested
* Black pepper
* 1/4 cup finely chopped flat leaf parsley, a couple of handfuls


Cook orzo in salted water about 12 minutes, to al dente. Drain orzo
well. Do not run under cold water. You want the cooked pasta to remain
hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon
of extra virgin olive oil and season with salt and pepper. Add lemon
zest and parsley and toss to combine the flavors with the pasta.


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