Piave Orzo with Peas and Asparagus
½ cup (125 mL) heavy cream
1 cup (250 mL) chicken or vegetable broth
1 tsp (5 mL) lemon juice
2 tsp (10 mL) lemon zest, grated
1 ½ cups (375 mL) Tre Stelle® Piave Cheese, shredded or grated
1 lb fresh asparagus, trimmed into 2” lengths
1 ½ cups (375 mL) fresh or frozen peas
2 cups (500 mL) orzo (rice shaped pasta)
¼ cup (50 mL) Italian parsley, chopped
Additional shredded Tre Stelle® Piave for garnish
In a medium saucepan over medium heat bring cream, chicken or vegetable broth to a slow boil. Add lemon juice, lemon zest and Piave cheese, reduce heat to medium-low and continue to cook, stirring often, until cheese is melted.
In a large pot of boiling salted water, add orzo and cook for approximately 5 minutes; add asparagus and peas, continue cooking until pasta is al dente and vegetables are tender - approximately 4 additional minutes.
Drain pasta and vegetables and return to saucepan; stir in cream cheese sauce and parsley. Garnish with additional Piave and serve.
Makes 4 servings
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