Springy Lemon Parmesan Orzo

This one-pan dish is simple to make, and uses fresh spring asparagus and sugar snap peas with loads of lemon juice for a flavor-packed side dish (but could totally stand alone as a main).

What’s better than a cheesy pasta dish that doesn’t feel heavy in the slightest and packs some veg? Not much, in my opinion, and this one is easy enough to go into the weeknight rotaish but upscale enough to impress your guests!

We’re toasting up and cooking some orzo in just enough chicken stock that it doesn’t need to be drained and creates a beautifully starchy, creamy base to hold loads of lemon juice, parmesan cheese, herbage, green veg, and crunchy toasted almonds.

My friend made me chicken meatballs with lemon orzo from Caro Chambers last winter and I loved it! I’ve been riffing off of that orzo base all year and have ultimately landed on this combo as the best of the best.

It ties in seamlessly with the flavors and theme of the spring bloom dinner party, and is killer mixed in with a bit of the vinegary pan sauce from the roasted chicken thighs that it gets served up with.

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Springy Lemon Parmesan Orzo

Prep time: 15 minutes
Cook time: 20 minutes
Serves 8

Ingredients

• EVOO

• 1lb asparagus, woody bottoms removed & chopped into 1” pieces

• 1lb sugar snap peas, chopped into ½” pieces

• Zest of 1 lemon

• ¼ cup unsalted butter

• ¼ cup extra virgin olive oil

• 4 large cloves garlic, minced

• 1 yellow onion, finely diced

• 2 cups orzo pasta

• 5½ cups chicken stock