Spring Vegetable Spring Medley Orzo
Serving Size: Â 4-6
Ingredients:
1 lb. Pappardelle’s Spring Medley Orzo
1 bunch asparagus, ends snapped off
20-30 snap peas, ends trimmed if needed
1 stalk green garlic, thinly sliced
1 bunch live watercress, trimmed and washed
10 mint leaves, thinly sliced
2-3 tablespoons cow’s milk or cashew ricotta (Cashew ricotta can be used as a vegan substitute, recipe below.)
Cashew Ricotta:
1-1/2 c. raw cashews, soaked in water at least 45 minutes
1/2 c. water
1 tablespoon apple cider vinegar
1 tablespoon nutritional yeast
1 garlic clove
dash onion powder
Drain cashews once softened and combine all ingredients in a blender or food processor. Process until desired consistency, seasoning to taste with salt and pepper. Can be kept in refrigerator up to one week.
Instructions:Â
- Bring a large pot of salted water to boil. Prepare an ice bath and have at the ready.
- Add asparagus to boiling water and blanch for 2-3 minutes. Remove from pot and submerge in ice bath. Once water returns to boil repeat with snap peas, adding to ice bath once blanched.
- When cool, slice asparagus and peas to bite sized pieces. Set aside.
- Return the pot to a boil again and add orzo. Cook for 8-10 minutes or until al dente.
- While orzo is cooking, set a small sauté pan over medium-low heat, adding enough oil to cover the bottom. Add sliced green garlic and cook until softened and fragrant. Add watercress, asparagus, and peas and season with salt and pepper.
- To the same pan, add orzo, ricotta to taste, and a ladle of pasta water. Toss everything together, add mint, and check for seasoning.