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Orzo with Pistachios and Lemon

Scott Phillips

Servings: 4

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


  • 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


  • 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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