Ingredients

• 2 Tbsp. extra-virgin olive oil

• 2 shallots, finely chopped

• 6 garlic cloves, thinly sliced

• 2 Tbsp finely chopped preserved lemon

• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

• 1lb. orzo

• 1cup dry white wine

• Freshly ground pepper

• 6 oz. sugar snap peas, strings removed, thinly sliced

• 1/2 cup frozen peas, thawed

• 1/2 cup asparagus tips and thin stalks, cut in 1/2" length      

• 1 oz. Pecorino Romano, finely grated (about ½ cup)

• 4 Tbsp. unsalted butter, cut into small pieces

• 3 Tbsp. fresh lemon juice

• 1/2 cup store-bought pesto

Preparation

1. Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 shallots, finely chopped, until slightly softened, about 3 minutes. Add 3 garlic cloves, thinly sliced, the preserved lemon and 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt and cook, stirring often, until softened and fragrant, about 3 minutes.

2. Add 1 lb. orzo and cook, stirring often, until toasted and golden in spots, about 3 minutes. Add 1 cup dry white wine and  1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt. Season with lots of freshly ground pepper; cook, stirring often, until liquid is absorbed, about 2 minutes.

3. Cook orzo, adding 5 cups water a cupful at a time, stirring often and waiting until absorbed before adding more, until almost tender, about 15 minutes total. Add 6 oz. sugar snap peas, strings removed, thinly sliced, 1/2 cup frozen peas, thawed, asparagus and another 1/2 cup water; cook, stirring often, until vegetables are crisp-tender and orzo is cooked through, 2–3 minutes. (Orzo will continue to thicken as it cools.) Remove from heat, add 1 oz. Pecorino Romano, finely grated (about 1/2 cup), 4 Tbsp. unsalted butter, cut into small pieces, and 3 Tbsp. fresh lemon juice, and stir until combined and melted. Taste and season with more salt and pepper if needed.

4. Divide orzo among shallow bowls and swirl a little of 1/2 cup store-bought pesto into each; sprinkle with more pepper.

Adopted from a Bon Appetit recipe

Urban Cowgill  April 2024