Pea and Asparagus Pasta (Super Spring Orzo)

Close up of pea and asparagus orzo with burrata on top on a white plate.

No ratings yet

Pea and Asparagus Pasta (Super Spring Orzo)

This is the best Pea and Asparagus Pasta I've ever made. It's full of greens and so great when you fancy something fresh yet comforting.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: English, Italian

Servings: people

Calories: 824kcal

Author: Emily Roz

Ingredients

For the pea and parsley sauce

200g defrosted peas
1 garlic clove
13g fresh parsley
½ teaspoon chilli flakes
½ teaspoon flaky salt
½ teaspoon ground black pepper
200ml veggie or chicken stock

For the rest of the asparagus and pea pasta

150g orzo
250g asparagus
50g peas
Parmesan grated
Burrata

Instructions

In a blender, combine peas, parsley, garlic, chilli flakes, salt, pepper, and veggie or chicken stock. Blend until smooth, then taste and season with more chilli flakes, salt, or pepper to suit your preferences.
Next up, pour your orzo into a frying pan, followed by a big pinch of flaky salt, 300ml water, and the pea and parsley sauce. Place on medium-low heat and stir frequently for 6-8 minutes. Add in more water (or stock) if the orzo starts sticking to the bottom of the pan.
Taste the orzo, and once it's al dente, begin snapping in your asparagus. Then add in your peas and give everything a good mix. Cook on low heat for another 3-5 minutes, adding in some more water if the pasta is looking dry.
When your orzo is cooked and the sauce is a level of sauciness that you like, sprinkle with lots of parmesan and serve up with some burrata for extra creaminess.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.

Top Tips!

If you don't want to waste any of the asparagus, peel the bottom half of the asparagus stems (the parts that are generally quite tough) so that the outer layer is removed. This will soften them and once cooked, taste just as good as the more tender upper part.
Keep a jug of chicken or veggie stock on the side, for when you need to add some more liquid to your orzo. This will help continue to add flavour.
If you'd like to add some meat to this, I'd recommend roasting some chicken breasts or adding in some prawns around 4 minutes before it needs to be served.

Storage: Place any leftover pea and asparagus pasta in an airtight container and into the fridge for up to 4 days.

Freezing: If you'd like to freeze this super spring orzo, then once again, place it in an airtight container and into the freezer for up to 3 months. When you're wanting to eat it, remove from the freezer the day before and leave to defrost in the fridge overnight.

Reheating: You'll see throughout my blog that when I suggest reheating any type of pasta dish, my best tip is to add a splash of milk or liquid into the container before reheating. It adds back that moisture, and makes the dish as good as new. Heat until piping hot in the microwave or on the stove top and enjoy!

Nutrition