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Ingredients
- 1/2 pound orzo
- Coarse salt
- 1 tablespoon extra-virgin olive oil, eyeball it
- 2 large lemons, zested
- Black pepper
- 1/4 cup chopped parsley, a couple of handfuls
Details
Preparation
Step 1
1. 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.
2. 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.
This was delicious and had a wonderful fresh spring taste to it. Nice and light. Would reduce the oil a tad next time - to about 1/2 tbsp.
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