Spring Miso Orzo with Asparagus & Peas

This creamy Orzo pasta features fresh farmer's market leeks and asparagus. The white miso brings a touch of salty umami, while lemon zest adds a hint of acidity. Finish it with a sprinkle of freshly grated parmesan cheese, a crack of black pepper, and a drizzle of good olive oil (Durant Olive Oil is one of my favorites!) 

Pair this dish with your favorite local white wine for a perfect spring dinner. Enjoy!

Serves 4

Shopping List & Prep

Ingredients:

• 1 lb asparagus

• ½ C frozen green peas

• 1 leek

• Zest and juice of 1 lemon

• 1 C orzo

• ½ C chopped parsley 

• 2 C dashi (or vegetable/chicken broth)

• 1 Tbsp white miso

• 1/2  C oat milk (or milk of choice)

• ½ C freshly grated parmesan cheese (feel free to measure with your heart)

• ½ C white wine (sauvignon blanc, pinot gris)

• 2 Tbsp olive oil

• Kosher salt

• Cracked black pepper

Kitchen Equipment

• One large sauté pan with a lid 

• Chefs knife

• Cutting board

• Cheese grater

• Microplane/zester

Preparation

1. Prep vegetables: Remove the outer layer of the leek and cut off the dark green ends of the leek. Save for a later vegetable broth or toss it into the compost. Cut the white part of the leek in half and cut into thin half-moons. Cut off the woody ends of the asparagus, and cut diagonally to create 2” long segments. Roughly chop parsley, and set aside. 

2. Heat a large saute pan to medium heat. Add olive oil, once shimmering, add leeks. Allow leeks to caramelize for 5-6 minutes until tender and browning. Add Orzo pasta and toast pasta with leeks in olive oil for 2-3 minutes. Pour in white wine, stir in miso paste and lemon juice. Then pour in dashi and bring pan to a boil. Taste and season for salt.

3.  Turn the heat down to low, and place lid on top. Set a timer for 8 minutes. After 8 minutes, remove lid and sprinkle asparagus spears and peas throughout the pan. Replace lid and allow the orzo to cook for another 6-7 minutes or until all liquid is absorbed and the orzo is tender.

4. Remove the lid from the pan, and slowly stir in oat milk to the pasta. Stir until the orzo is silky and creamy. Remove from heat, garnish with freshly grated parmesan cheese, lemon zest, chopped parsley, and a crack of black pepper. 

5. If you’re feeling extra fancy, top with flaky salt and a drizzle of that good good olive oil. Enjoy!