Orzo With Summer Squash And Toasted Hazelnuts
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Orzo (10 ounces)3 tbsps
Unsalted Butter3 tbsps
Olive Oil1 tsp
Salt1 tsp
Black Pepper1 cup
Basil (chopped fresh)Directions:
1
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente
2
Reserve 1/2 cup cooking water, then drain orzo in a colander
3
While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes
4
Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes
5
Remove from heat and stir in nuts, parsley, basil, and zest
6
Add cooked orzo to skillet and stir gently
7
If mixture seems dry, moisten with some reserved pasta water
8
Season with salt and pepper
9
Serve warm or at room temperature
10
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente
11
Reserve 1/2 cup cooking water, then drain orzo in a colander
12
While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes
13
Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes
14
Remove from heat and stir in nuts, parsley, basil, and zest
15
Add cooked orzo to skillet and stir gently
16
If mixture seems dry, moisten with some reserved pasta water
17
Season with salt and pepper
18
Serve warm or at room temperature