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Lemony orzo with mimosa and asparagus

A tangy pasta to celebrate spring

Servings

Prep Time 20

Cook Time 25

Total Time 45

Gather your ingredients.
Hard boil the eggs, peel, cool, separate the yolks and set aside .
2 boiled eggs
In a medium saucepan, bring some water to a boil adding a generous spoonful of coarse salt first, drop the pasta and cook according to the package directions.
kosher salt for the pasta water, 1/2 package of orzo pasta
Meanwhile, wash the asparagus and cut the tips. Drop the asparagus spears in the saucepan halfway of the cooking time of the pasta .
1 bunch of asparagus
Grate the Parmesan cheese, crumble the egg yolks and chop the parsley. Set aside on a plate.
1/3 cup grated Parmesan cheese, 1/3 cup fresh parsley
Drain the pasta and the spears carefully, so they don’t break.
Immediately return to the pan and add the butter.
1 tbsp unsalted butter
Add the parsley, goat cheese and Parmesan cheese; using the microplane , zest the lemon; add the pine nuts; stir to combine.
2 tbsp fresh goat cheese, 1/2 lemon, 1 tbsp pine nuts, salt to taste, coarsely ground pepper to taste
Place the pasta in a serving bowl; sprinkle the crumbled egg yolk crumbs on the pasta and serve .
2 boiled eggs

Calories: 282kcal

Cost: $

Course: Appetizer, Main Course, Salad, Side Dish, Snack

Cuisine: Italian

Keyword: asparagus, asparagus recipe, goat cheese, goat cheese recipe, italian pasta recipe, mimosa, orzo pasta, spring pasta