Creamy Orzo with Pesto and Asparagus

 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

asparagus

1 cup white wine

2-4 cups chicken broth

pesto (recipe follows)

Parmesan cheese

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

PESTO

(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.