½ lb Orzo
1 lb Fresh English Peas, Shelled
½ lb Fresh Asparagus, chopped
2-4 tbsp Rancho Olivos Meyer Lemon Olive Oil
3 tbsp Chicken or Vegetable Stock
3 tbsp Grated Parmesan
Cook orzo according to package instructions. While pasta is cooking, heat 1 tbsp of RO Meyer lemon olive oil in medium pan. Add peas, and asparagus, and sauté for 1-2 minutes over medium heat. Add stock and continue to stir. When stock starts to simmer, turn off heat. Turn heat back on when orzo is done.
When orzo is done, strain (without rinsing!) and add orzo to pan with peas and asparagus. Mix pasta and vegetables gently, adding remaining olive oil. Finish with parmesan and salt and pepper to taste.
Serves 4 as a side dish.
Bon Appetite!