Orzo Pasta with Fresh Lemon and Herbs
A sprinkling of lemon zest gives this pasta dish an unmistakable scent. The lemon juice becomes the seasoning of this dish, a delicate and light citrus flavor. The key is not to overdo with the quantity of lemon, otherwise it risks covering all the other flavors. It should be the right balance of lemon juice and a good quality of olive oil. Add the lemon juice gradually for best result. Chef Alba
Orzo Pasta with Fresh Lemon and Herbs
A sprinkling of lemon zest gives this pasta dish an unmistakable scent. The lemon juice becomes the seasoning of this dish, a delicate and light citrus flavor. The key is not to overdo with the quantity of lemon, otherwise it risks covering all the other flavors. It should be the right balance of lemon juice and a good quality of olive oil. Add the lemon juice gradually for best result. Chef Alba
Ingredients
- 1 pound orzo pasta
- 5 cloves of garlic divided
- 4 - 5 tbsps Secolari Lemon Olive Oil or an extra virgin olive oil
- 1 zest of lemon
- 1 juice of lemon
- 1 small fresh chili peppr optional
- 2-3 tbsps minced italian parsley
- 3-4 tbsps roughly chopped baby arugula
- 1 to taste Secolari Wild Porcini Sea Salt
- 1 to taste black pepper
Instructions
- Cook the orzo in hot boiling salted water or broth, add 2 peeled whole cloves of garlic and cook until al dente. The fresh garlic will flavor the water. You can remove or keep after straining.
- In a skillet, add 3 minced cloves of garlic, the chili, and the olive oil. Cook on low heat, until the garlic is barely golden and aromatic. Add the lemon juice, a pinch of salt, and pepper. Remove from heat.
- When orzo is ready, strain. Transfer to the skillet with the sauce to warm. Add the zest, the fresh parsley, and arugula: mix well. Serve warm.
Orzo Pasta with Fresh Lemon and Herbs
A sprinkling of lemon zest gives this pasta dish an unmistakable scent. The lemon juice becomes the seasoning of this dish, a delicate and light citrus flavor. The key is not to overdo with the quantity of lemon, otherwise it risks covering all the other flavors. It should be the right balance of lemon juice and a good quality of olive oil. Add the lemon juice gradually for best result. Chef Alba
Ingredients
- 1 pound orzo pasta
- 5 cloves of garlic divided
- 4 - 5 tbsps Secolari Lemon Olive Oil or an extra virgin olive oil
- 1 zest of lemon
- 1 juice of lemon
- 1 small fresh chili peppr optional
- 2-3 tbsps minced italian parsley
- 3-4 tbsps roughly chopped baby arugula
- 1 to taste Secolari Wild Porcini Sea Salt
- 1 to taste black pepper
Instructions
- Cook the orzo in hot boiling salted water or broth, add 2 peeled whole cloves of garlic and cook until al dente. The fresh garlic will flavor the water. You can remove or keep after straining.
- In a skillet, add 3 minced cloves of garlic, the chili, and the olive oil. Cook on low heat, until the garlic is barely golden and aromatic. Add the lemon juice, a pinch of salt, and pepper. Remove from heat.
- When orzo is ready, strain. Transfer to the skillet with the sauce to warm. Add the zest, the fresh parsley, and arugula: mix well. Serve warm.
