Trust me, this is recipe is delicious! I hope you love it...and our artichoke pattern!
1 cup dry orzo
½ pound asparagus, about ½ a bunch
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 red onion, diced
1 15-ounce can quartered artichoke hearts in water,
drained then sliced in half again
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
¼ cup roasted, salted pistachios, chopped
⅓ cup crumbled feta
- Fill a medium-sized pot with water and bring it to a boil. Once boiling, generously salt the water. Add the orzo and cook for about 8 minutes or until al dente. Add the asparagus and cook for 1 minute more then drain.
- While the orzo is cooking, add the lemon zest, lemon juice, olive oil, garlic, and ½ teaspoon salt and freshly ground black pepper to a bowl and whisk to emulsify. Add the chopped artichokes and stir to coat. Once the orzo and asparagus are ready, drain them then add them to the serving bowl. Toss to combine. Wait a few minutes to let everything cool down, then stir in the dill, mint, and feta. Top with chopped pistachios and more feta if you'd like just before serving.