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rice shaped pasta with chopped asparagus in a fry pan

Lemon Feta Asparagus Orzo (Risoni)

Lemon Feta Asparagus Orzo (Risoni) - a quick, light pasta with creamy feta, asparagus & prosciutto.

Course Main Course, Main
Cuisine Modern Australian, Australian
Keyword asparagus orzo
Total Time 15 minutes
Servings 4
Calories Per Serve 456 kcal
Author Lee-Ann

Ingredients

  • 250 g dry orzo pasta (risoni)
  • 8 thin slices prosciutto roughly torn
  • 2 bunches mini asparagus - approx 40 spears in total each spear cut into thirds (see notes if not available)
  • 2 garlic cloves crushed / minced
  • 2 tbsp + 2 tsp olive oil divided
  • juice of 1 lemon
  • 50 g danish feta plus extra to serve
  • fresh ground black pepper to taste
  • fresh parmesan to serve

Instructions

  1. Prepare orzo according to package instructions, minus 1 minute of cooking time.

  2. Meanwhile, heat 2 tsp of olive oil in a large fry pan and fry prosciutto pieces until crisp.

  3. When pasta reaches the point where there would be 1 minute left, add chopped asparagus straight into boiling pasta and cook for a further minute and drain, reserving about 1/4 cup of the pasta water.

  4. Add garlic to fry pan with prosciutto and fry for 30 seconds, then add drained pasta & asparagus, feta, lemon juice, 2 tblsp olive oil & black pepper. Mix to incorporate and melt the feta slightly, then switch off heat.

  5. Add reserved pasta water to fry pan 1 tblsp at time to moisten pasta.

  6. Top with extra feta and fresh parmesan and serve.

Recipe Notes

If mini asparagus spears aren't available you could just use normal asparagus, but you will need to put them in the boiling pasta with 2 minutes to go instead of 1. 

The amount of pasta water you use in step 5 is really up to you, just make sure you add it a bit at a time. You can't take it out once you put it in!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*