Pastabilities: Artichoke & Asparagus Orzo
This spring pasta salad is a perfect dish to make for a backyard bbq or picnic. It is completely vegan and can be served cold or hot based on preference. The fresh greens paired with the crunch of chopped nuts, basil, and dressing is a refreshing twist to typical pasta recipes.
With health being top of mind, cooking with the seasons is so important. Choosing produce that’s in season taste better, has more nutrients to help our bodies build up strength, and are easier on your wallet. Try to buy local when able as it’s the freshest and you support your community.
If orzo is not your preferred “noodle” you are welcome to sub this with whatever pasta shape you like. Orzo is a form of short-cut pasta, shaped like a large grain of rice. It’s traditionally made from white flour, but it can also be made of whole grain.
Pastabilities: Artichoke & Asparagus Orzo
Serves 6
- 2 cups microgreens
- 10 basil leaves, chopped
- 3 cups arugula, rinsed
- 1-2 cups uncooked orzo
- 10 asparagus spears, large
- 1 cup cremini mushrooms, chopped
- 1 jar artichoke hearts, drained & chopped
- 1 cup nutritional yeast
- 1/2 cup pepita seeds
- 1/2 cup almonds, chopped
- olive oil to taste
- balsamic to taste (I used a fig balsamic)
- salt and pepper
Method
- In a large pot, bring water to boil (add a bit of salt). Once boiling, add orzo and cook until ready (see package directions). Drain and rinse with water, set aside.
- In a frying pan on medium heat, add chopped asparagus and mushrooms. Season with salt and pepper. Cook for about 10 minutes then turn the heat off and let sit.
- One orzo has cooled, use a serving bowl too add in orzo, veggies, artichoke hearts, mico greens, basil, asparagus, pepita seeds, and chopped nuts. Stir in nutritional yeast, add olive oil, balsamic, salt, and pepper to taste. Ready to serve
