Recipe

Orzo With Summer Squash And Toasted Hazelnuts Recipe

	Smilynn / All my dishes 2 years, 4 months ago This is great hot or cold. Top with fresh grated parmesan if you like as well. Prep:10m Cook:20m Servings:4	Smilynn
	litebutsatisfying

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Ingredients

1 1/2 C. Orzo (10 oz.)

3 T Unsalted Butter

3 T Olive Oil

1 C. Finely Chopped Shallot (6 1/2 oz.)

2 med. Zucchini (1 1/2 lbs), 1/4-inch dice

2 med. Yellow Squash(1 1/2 lbs), 1/4-inch dice

1 tsp. Salt

1/2 tsp. Pepper

3/4 C. Hazelnuts (4 oz.), toasted, loose skins rubbed off in a kitchen towel, corsely chopped

1/2 C. Flat Leafed Parsley, chopped

1/2 C. Basil - fresh, chopped

2 tsp. Lemon Zest, finely grated

Directions

Cook orzo in a 4- to 5-quart 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 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 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. Serve warm or at room temperature.

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