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Creamy Orzo with Asparagus and Peas

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A velvety, spring-inspired pasta dish combining tender orzo, crisp asparagus and sweet peas in a luscious creamy sauce.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 bunch asparagus, trimmed and cut into 1‑inch pieces (about 1½ cups)
  • 1 cup frozen peas, thawed
  • 1 tbsp olive oil
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream (or half‑and‑half)
  • ½ cup chicken or vegetable broth
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • 2 tsp lemon juice
  • Chopped fresh parsley or basil, for garnish

Instructions

  1. Cook the orzo according to package instructions until al dente; drain and set aside.
  2. Meanwhile, heat olive oil in a large skillet over medium heat.
  3. Add shallot and sauté 2–3 minutes until translucent; add garlic and cook another minute until fragrant.
  4. Add asparagus pieces and sauté 4–5 minutes until bright green and just tender.
  5. Stir in peas and cook for 1–2 minutes to warm through.
  6. Pour in cream and broth, bring to a gentle simmer.
  7. Stir in Parmesan cheese until melted and sauce thickens slightly.
  8. Add cooked orzo to skillet, tossing to coat evenly; heat through.
  9. Season with salt, pepper, and lemon juice to taste.
  10. Garnish with fresh parsley or basil and serve hot, with extra Parmesan on the side.

Notes

  • For a lighter version, substitute half‑and‑half for heavy cream or use Greek yogurt stirred in off heat.
  • To make it dairy‑free, use plant‑based cream and omit Parmesan or use vegan cheese.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Make it ahead: prepare sauce and orzo separately; combine just before serving.

Nutrition

Find it online: https://ukfinda.com/creamy-orzo-with-asparagus-and-peas/