Orzo, the small rice-shaped pasta, is one of my favorite side dishes. You can dress it up anyway you like—with your favorite sauté of mixed vegetables and cheese, with a spoonful of hearty marinara sauce, or keep it plain and simple with a pat of butter and a handful of chopped, mixed herbs.
My Buttery Orzo with Herbs, is just that. Utterly delicious and easy as can be. Each spoonful of buttery pasta is full of fresh flavor from your favorite mix of herbs. My favorite mix? Finely
chopped basil, Italian parsley, and mint, but whatever mix you have in the
garden will work well.
Italian parsley, mint & basil for the orzo
(To view the recipe, click on the blue title of the blog post above*)
Buttery Orzo with Herbs
Ingredients:
- 1 lb. orzo
- 3 Tablespoons of unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh herbs (Italian parsley, mint, basil, etc.)
Directions:
- Bring a large pot of salted water to a boil. Cook the orzo for 10-12 minutes, or until al dente. Drain and place in a large mixing bowl. To the cooked orzo add the butter, salt, pepper, and fresh chopped herbs. Toss together until the butter melts. Serve.
Tagged: basil, butter, herbs, Italian, Italy, mint, orzo, parsley, pasta, side dish
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