Orzo With Summer Squash and Toasted Hazelnuts Recipe

Directions:

1. Cook orzo in a 4-5 quart pot of boiling salted water until al dente.
2. Reserve 1/2 cup of cooking water.
3. While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides.
4. Then sauté shallot, stirring until golden, about 5 minutes.
5. Add zucchini, yellow squash, salt, and pepper and sauté; stirring occasionally until vegetables are just tender, about 5 minutes.
6. Remove from heat and stir in nuts, parsley, basil and zest.
7. Add cooked orzo to skillet and stir gently.
8. If mixture seems dry, moisten with some reserved pasta water.
9. Season with salt & pepper.
10. Serve warm or at room temperature.