Prep 20 mins
Cook 20 mins
This is a wonderful side dish that would go with many different dishes. Our whole family loved the smell while it was cooking - then sampling before dinner it was hard to stop! I think the fresh basil really gives it wonderful taste. It's easily halved for a smaller group. This recipe is from the Aug '03 Gourmet magazine. Try it!
- 1 1⁄2 cups orzo pasta (10 oz)
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 cup finely chopped shallot
- 2 medium zucchini, cut into 1/3 inch dice (1 1/2 lb total)
- 2 medium yellow squash, cut into 1/3 inch dice (1 lb total)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper (less if you don't like it peppery)
- 3⁄4 cup hazelnuts (toasted)
- 1⁄2 cup chopped fresh flat-leaf parsley
- 1⁄2 cup chopped fresh basil
- 2 teaspoons finely grated fresh lemon zest (optional, I never use)
- Cook orzo in a 4-5 quart pot of boiling salted water until al dente.
- Reserve 1/2 cup of cooking water.
- 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.
- Add zucchini, yellow squash, salt, and pepper and sauté; stirring occasionally until vegetables are just tender, about 5 minutes.
- Remove from heat and stir in nuts, parsley, basil and zest.
- Add cooked orzo to skillet and stir gently.
- If mixture seems dry, moisten with some reserved pasta water.
- Season with salt & pepper.
- Serve warm or at room temperature.