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Recipe

Orzo with Pistachios and Lemon

Scott Phillips

Servings: 4

This pasta side dish is delicious served with roast chicken or braised short ribs.

Ingredients

  • 8 oz. orzo
  • kosher salt; for the water, 1/2 cup reserved after boiling
  • 1/4 cup chopped, toasted pistachios
  • 2 Tbs. lemon juice
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. finely chopped parsley
  • 1 tsp. finely grated lemon zest
  • Kosher salt
  • pinch of crushed red pepper flakes; more to taste

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 0
      Sodium (mg): 460
      Carbohydrates (g): 45
      Fiber (g): 3
      Protein (g): 10

Preparation

  • Cook the orzo in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the water, drain the orzo, and transfer to a large bowl. Toss with the pistachios, lemon juice, olive oil, parsley, lemon zest, 1 tsp. salt, and a pinch of crushed red pepper flakes if you like it spicy. If necessary, moisten with some of the reserved cooking water.

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