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Fresh Lemon Asparagus Orzo Recipe with Parmesan and Toasted Pine Nuts

Fresh Lemon Asparagus Orzo - featured image
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A quick and easy dish featuring tender asparagus, bright lemon, creamy Parmesan, and crunchy toasted pine nuts, perfect for a fresh and satisfying meal.

Ingredients

Scale
  • 1 cup orzo pasta (about 170g)
  • 1 bunch fresh asparagus (about 1 pound or 450g), trimmed and cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Zest and juice of 1 large lemon
  • ½ cup freshly grated Parmesan cheese (about 50g)
  • ¼ cup toasted pine nuts (about 30g)
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 cups vegetable or chicken broth (480ml), low sodium preferred

Instructions

  1. Rinse and trim the tough ends off the asparagus. Cut into roughly 1-inch pieces (about 5 minutes).
  2. Heat a dry skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant (3-4 minutes). Remove from pan and set aside.
  3. In the same skillet or a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add orzo and stir to coat with oil and garlic.
  4. Pour in 2 cups of vegetable or chicken broth. Bring to a boil, then reduce heat to a simmer. Add asparagus pieces on top. Cook uncovered, stirring occasionally, until orzo is tender and broth mostly absorbed (about 10-12 minutes). Add more broth or water if needed.
  5. Remove from heat. Stir in lemon zest, lemon juice, grated Parmesan, and remaining 1 tablespoon olive oil. Mix gently until creamy and combined. Season with salt and freshly cracked black pepper to taste. Add a splash of warm broth or water if too thick.
  6. Fold in toasted pine nuts and chopped parsley. Stir gently to distribute evenly.
  7. Taste and adjust lemon, salt, or pepper as needed. Serve warm.

Notes

Toast pine nuts carefully to avoid burning. Stir gently when mixing in cheese and lemon juice to keep orzo intact. Adjust lemon juice gradually to balance acidity. Use gluten-free orzo or quinoa for gluten-free option. Substitute Parmesan with nutritional yeast or vegan cheese for dairy-free. Add protein like grilled chicken or shrimp for a heartier meal.

Nutrition

Keywords: lemon asparagus orzo, easy dinner, quick pasta recipe, Parmesan orzo, toasted pine nuts, spring recipe, summer recipe, vegetarian, light meal

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