Spring Vegetable Spring Medley Orzo

Serving Size:  4-6


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.


  1. Bring a large pot of salted water to boil. Prepare an ice bath and have at the ready.
  2. 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.
  3. When cool, slice asparagus and peas to bite sized pieces. Set aside.
  4. Return the pot to a boil again and add orzo. Cook for 8-10 minutes or until al dente.
  5. 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.
  6. To the same pan, add orzo, ricotta to taste, and a ladle of pasta water. Toss everything together, add mint, and check for seasoning.