Orzo With Summer Squash and Toasted Hazelnuts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a wonderful side dish that would go with many different dishes. Our whole family loved the smell while it was cooking - then sampling before dinner it was hard to stop! I think the fresh basil really gives it wonderful taste. It's easily halved for a smaller group. This recipe is from the Aug '03 Gourmet magazine. Try it! Ingredients:
1 1/2 cups orzo pasta (10 oz) |
3 tablespoons unsalted butter |
3 tablespoons olive oil |
1 cup finely chopped shallot |
2 medium zucchini, cut into 1/3 inch dice (1 1/2 lb total) |
2 medium yellow squash, cut into 1/3 inch dice (1 lb total) |
1 teaspoon salt |
1/2 teaspoon black pepper (less if you don't like it peppery) |
3/4 cup hazelnuts (toasted) |
1/2 cup chopped fresh flat-leaf parsley |
1/2 cup chopped fresh basil |
2 teaspoons finely grated fresh lemon zest (optional, i never use) |
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.
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