Orzo is a tiny pasta that resembles rice and is totally irresistible.
1 1/2 cups orzo (10 oz)
3 tablespoons unsalted butter or margarine
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 oz)
2 medium zucchini (1 1/2 lb total), cut into 1/3-inch dice
2 medium yellow squash (1 lb total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 oz), toasted, loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, and then drain orzo in a colander. While orzo is cooking, heat butter or margarine and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest. Add the cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.Herbs – Fresh – Household Use Description: Fresh Basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used spices or garnishes. Please note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used. Infestation: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Vegetable spinners, power hoses and light boxes are not always available in the home. We therefore recommend the following alternate procedure. Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bag it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used. Inspection: 1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (in the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.) 2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs. 3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs. 4. Check both sides of each leaf under direct light. 5. If one or two insects are found, rewash the herbs. 6. if any insects are found after repeating the agitation process twice, the entire bunch must be discarded. Please note: When preparing herbs such as cilantro, dill and parsley for soup, they may simply be washed thoroughly and placed in a cooking bag.