Wednesday, April 7, 2010
Spring In Style
I have way too many cookbooks for a studio apartment (or any apartment) and almost as many extremely annoying stacks of magazines and random pieces of papers. Occasionally I do consult these stacks because within them are recipes that had once caught my eye, most likely pages ripped out of magazines or printed emails or envelopes with recipes scribbled on the back. Not all of my magazine recipes are from obvious food magazine sources, however. In the case of this orzo recipe, my inspiration came from In Style of all places.
The original recipe featured the orzo with asparagus and it caught my eye because it looked so seasonal, especially after a dearth of green vegetables this past winter. It came in especially handy when brainstorming side dish ideas for our Easter lamb dinner, but we made some slight changes by substituting sugar snap peas for the asparagus, losing the truffle butter, and adding toasted pine nuts. Even with the heavy cream it's still light. I think I may make another batch with extra spring vegetables including white and green asparagus, peas, artichokes, and fava beans...and a nice chianti.
(Adapted from Amanda Freitag)
1/2 pound sugar snap peas, washed and ends trimmed
1 1/2 cups orzo
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup grated Parmesan cheese, plus additional for garnish
Truffle butter or oil (optional)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup toasted pine nuts (optional)
1. Bring a large pot of salted water to a boil. Meanwhile fill a large bowl with ice water. Place the snap peas in the boiling water for 1 minute, then remove with a strainer or slotted spoon (keeping the water boiling) and place directly in the ice water until cool. Drain the snap peas and slice in half crosswise. Set aside.
2. Add the orzo to the pot of boiling water and cook according to the package directions. Drain and set aside.
3. Place a medium pan over medium heat. Add the garlic and cook for 1 minute. Add the snap peas and orzo and stir to coat.
4. Add the heavy cream and butter, stirring until combined. Turn off the heat and add the cheese, salt, and pepper, and a drizzle of truffle oil, if using. Stir to combine. Taste and adjust seasoning. Serve immediately topped with additional Parmesan and pine nuts if desired.