1 pound asparagus spears, cut into 2-inch-long slices (snap off rough ends before slicing)
1 cup frozen green peas, thawed
3 ounces fresh Parmesan cheese
1/2 teaspoon salt
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced fresh basil leaves (about 10)
How to Make It
Cook orzo according to package directions. When 3 minutes of cooking time remain, add asparagus. Cook for 1 minute, then add peas and cook for the final 2 minutes. Drain.
Meanwhile, use a vegetable peeler to make 12 curls of Parmesan. Grate remaining cheese and set aside.
Combine salt, lemon juice, and olive oil; whisk together. Toss orzo in lemon-juice mixture; stir in grated cheese and basil. Serve warm or at room temperature with Parmesan curls. Garnish with additional basil leaves, if desired.