Ingredients Jump to Instructions ↓

  1. 1/2 pound orzo Coarse salt

  2. 1 tablespoon extra-virgin olive oil, eyeball it

  3. 2 large lemons, zested Black pepper

  4. 1/4 cup finely chopped flat leaf parsley , a couple of handfuls

Instructions Jump to Ingredients ↑

  1. Cook orzo in salted water about 12 minutes, to al dente . Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta .


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