3/4 cups orzo
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
1 medium zucchini, cut into 1/3-inch dice
1 medium yellow squash (we used farmer Joe's mystery green squash), cut into 1/3-inch dice
1/2 teaspoon salt
1/4 teaspoon black pepper
3/8 cup hazelnuts (we used pecans), toasted, loose skins rubbed off in a kitchen towel, and coarsely chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest
Cook orzo in boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander (we did not need to use any).
While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes.
Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.
Active time: 40 min
Start to finish: 40 min
Servings: Makes 5 servings
lundi, juillet 21, 2008
orzo with summer squash and toasted hazelnuts
So you open your weekly CSA delivery and find a whole lot of summer squash. What to do? Bust out some orzo and you've got the side dish any meatloaf should be proud to accompany on your plate.