Orzo pasta with mint salmoriglio sauce

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 750, total fat 33 G., saturated fats 7 G., proteins 21 G., carbohydrates 93 G., fiber 6 G., cholesterol 17 mg, sodium 548 mg, sugar 5 G.

Orzo pasta is made with pecorino cheese and is creamy and velvety. It's served with salmoriglio, a southern Italian sauce made with lemon juice, olive oil, garlic, and fresh herbs. Mint isn't a typical ingredient in salmoriglio, but it adds a special touch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Paste

450 g orzo pasta
0.5 cup grated Pecorino cheese

Sauce

0.5 cups extra-virgin olive oil
0.5 cup freshly squeezed lemon juice (from 2 large lemons)
Zest of 2 lemons
3 cloves garlic, crushed or minced
0.5 cup chopped fresh mint
1/3 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Paste:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm, 8–10 minutes. Drain and transfer the orzo to a serving bowl. Add the cheese and toss to combine.
Sauce:

In a small saucepan over medium-low heat, heat the olive oil, add the lemon juice, lemon zest, and garlic. Sauté for 5 minutes. Remove from heat and stir in the mint and parsley. Pour the sauce over the orzo pasta, toss, and season with salt and pepper to taste.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Simple pasta recipes / Main courses / Pasta / Italian cuisine / Giada De Laurentiis

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