Love a pasta packed with bright, fresh vegetables? You’ll need to try classic Pasta e Piselli! The parks and gardens in the UK are bursting with greenery right now, and I can’t help but take inspiration from them. But if you are still hunkering down or preparing for colder temps, good news! Orzo is still on the menu! Orzo pasta with roasted butternut squash is wholesome and soothing, or creamy chorizo and spinach orzo is smoky, garlicky and sultry. Greek baked orzo with meatballs has added warmth and savoury depth. Which matches your mood?
Creamy orzo with vegetables
Orzo is naturally creamy thanks to the starchy quality of the grain, but for a richer, more velvet and decadent dish, you can add a generous slug of cream. I have in this recipe as the temperatures are still low- it feels like a welcome blanket! That comfy coziness is in contrast with the crisp vegetables that star in this dish. The smooth and creamy orzo pasta offers a mild background for the energising vegetables to perform on. I’ve chosen peas; bright and with bite. Spinach; fortifying and invigorating. Asparagus; slender and crunchy. You need not use these three if they are not to your taste, but, primavera, in essence, is a dish comprised of green vegetables. Keep that in mind! Asparagus comes into season in late April in the UK, the green shoots indicate Spring has finally sprung so I am making good use of their appearance. Primavera, by the way, is the Italian (also Spanish and Portuguese) word for Spring. If you were wondering why I keep mentioning it!
Serving suggestions
One of the beautiful things about this creamy pasta primavera dish is that it can be served as a vegetarian meal in itself. There are plenty of fresh vegetables and belly-filling carbs to satisfy. But, for the carnivorous and protein-focussed, this vegetable pasta also makes for a hefty accompaniment. Personally, I think it goes best with lighter meats or even fish. A classic chicken parmesan is reminiscent of a Milanese-style meal, or anything wrapped in bacon to bring a salty balance to the creamy pasta. For example; prosciutto wrapped chicken parcels, or bacon wrapped pork tenderloin. Air fryer boneless pork chops are a speedy and low-prep win too. If you prefer fish, sole in lemon butter or salmon piccata are both tangy with capers and lemon, deliciously acidic by comparison.
Storage and leftovers
Orzo pasta recipes are unique thanks to their gooey and lava-like consistency. This molten signature quality is lost when cold, so I endeavour to cook to precise measurements for my family’s appetite, ensuring there won’t be any leftovers. However, it’s easy to overestimate pasta, especially if you’re unfamiliar with orzo. So, if you have a lot left over and cannot bear waste, it will keep covered in the fridge for 2-4 days. If it’s gone a bit gummy, add a good splash of water or stock when reheating on the stovetop.
Other pasta recipes to try
Spicy Sausage Pasta with Riccotta Sun-Dried Tomato Pasta with Chicken Kale Pesto Pasta with Pangrattato Slow Cooker Venetian Chicken
