I had a bunch of orzo pasta left lying around in my cupboard, and I decided it wanted some to-do.
Going with my recent Gorgonzola celebration, I came up with this:
(Full recipe available upon request)
I dressed my orzo pasta with bite sized asparagus sauteed until tender with garlic and shallots in olive oil, chopped in fresh grape tomatoes, halved, added sea salt and plenty of ground black pepper, a large handful of fresh basil, half of a lemon - for the juice - and a small dusting of parmesan with a reserved crumbling of gorgonzola.
Lemon and basil provide a zesty lightness to the strength of the cheeses and the garlic, and the tomato and the asparagus keep the dish thick with summer garden life.
Going with my recent Gorgonzola celebration, I came up with this:
(Full recipe available upon request)
I dressed my orzo pasta with bite sized asparagus sauteed until tender with garlic and shallots in olive oil, chopped in fresh grape tomatoes, halved, added sea salt and plenty of ground black pepper, a large handful of fresh basil, half of a lemon - for the juice - and a small dusting of parmesan with a reserved crumbling of gorgonzola.
Lemon and basil provide a zesty lightness to the strength of the cheeses and the garlic, and the tomato and the asparagus keep the dish thick with summer garden life.
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