Orzo with Summer Squash and Toasted Hazelnuts
From chefmeow 15 years ago
Ingredients
- 1-1/2 cups orzo shopping list
- 3 tablespoons unsalted butter shopping list
- 3 tablespoons olive oil shopping list
- 1 cup finely chopped shallots shopping list
- 2 medium zucchini diced shopping list
- 2 medium yellow squash diced shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 3/4 cup hazelnuts toasted loose skins rubbed off and coarsely chopped shopping list
- 1/2 cup chopped fresh flat leaf parsley shopping list
- 1/2 cup chopped fresh basil shopping list
- 2 teaspoons finely grated fresh lemon zest shopping list
How to make it
- Cook orzo in pot of boiling salted water until al dente.
- Reserve 1/2 cup cooking water then drain orzo in a colander.
- While orzo is cooking heat butter and oil in a deep heavy skillet over moderately high heat.
- When foam subsides sauté shallot stirring until golden about 5 minutes.
- Add zucchini, yellow squash, salt and pepper then sauté stirring occasionally for 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 then serve warm or at room temperature.
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