This is my new take on "pasta pesto and peas", since my husband doesn't like peas, and since I love the creamy goodness of orzo.
1 cup orzo
butter, olive oil
1/2 onion, diced
1 cup white wine
2-4 cups chicken broth
pesto (recipe follows)
1~heat the olive oil and butter over medium heat, and add the diced onion, cooking til almost soft
2~add the orzo, and let it get very slightly toasted-
3~then add your wine (delicious smells occur immediately)
4~turn heat to medium/low, and stir frequently.
5~when the wine is evaporated, add enough chicken broth to just cover the orzo.
6~stir frequently, and repeat this simmering process until the orzo is al dente (this may take about 15 minutes)
7~toss in your asparagus along with the last addition of broth- that should be just long enough for it to get tender
8~gently stir in pesto, and top with a drizzle of extra virgin olive oil and some extra Parmesan cheese
(these are approximations- make the pesto to your taste!)...(or just buy it in a jar.)
1 cup fresh basil leaves
1/8 cup grated Parmesan-Reggiano or Romano cheese
1/4 to 1/2 cup extra virgin olive oil
1/4 cup pine nuts or walnuts
2 medium garlic cloves, minced
Salt and freshly ground black pepper to taste
~Combine all ingredients in a food processor. Drizzle in olive oil until the pesto reaches the consistency you like! The end.~
*Be careful adding salt- remember that the Parmesan cheese is already very salty.