Orzo with Mint Salmoriglio Sauce

Total Time:
22 min
Prep:
8 min
Cook:
14 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Pasta:
  • 1 pound orzo pasta
  • 1/2 cup grated Pecorino Romano
  • Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup fresh lemon juice (from 2 large lemons)
  • 2 lemons, zested
  • 3 cloves garlic, smashed or finely minced
  • 1/2 cup chopped fresh mint
  • 1/3 cup chopped fresh flat-leaf Italian parsley
  • Salt and freshly ground black pepper
Directions
  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a serving bowl. Add the cheese and toss until coated.

  • For the sauce: In a small saucepan, bring the olive oil, lemon juice, lemon zest, and garlic to a simmer over medium-low heat. Cook for 5 minutes. Remove the pan from the heat and stir in the mint and parsley.

  • Pour the sauce over the cooked orzo, toss until coated, and season with salt and pepper, to taste.


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