Zucchini pea goat cheese orzo salad

Orzo with peas and goat cheese

2019-02-16 11:12:13

Serves 4

This pasta with tender green peas, tangy goat cheese and a lemony finish is an effortless indulgence and pairs perfectly with the bright acidity of Fumé Blanc.

1. 1 1/2 cups orzo
2. 1 tbsp butter
3. 1 large clove garlic, grated
4. 1 cup frozen peas
5. 1 pkg (140 g) plain or herbed goat cheese, crumbled
6. 1/4 cup chopped fresh basil
7. 2 tsp finely grated lemon zest
8. Salt and pepper (to taste)
9. Quartered grape tomatoes (optional)
10. Crispy Prosciutto (optional, *see tip)

1. Cook orzo for 6 minutes. Reserve 1 1/2 cups of cooking water before draining.
2. Return pot to burner, set over medium-low heat; add butter and garlic and cook for 1 minute.
3. Return orzo to pot along with peas, goat cheese and about 1 cup reserved cooking water. Cook, stirring constantly, until cheese is melted and pasta is hot throughout.
4. Remove from heat; stir in basil and lemon zest. Season with salt and pepper to taste. (Add additional pasta water for a creamier texture as needed.)
5. Spoon into bowls and garnish with quartered grape tomatoes and a sprinkle of crumbled Crispy Prosciutto (if using). Serve immediately.

1. TIPS: This pasta should have a creamy, risotto-like texture but can thicken up quickly so be sure to have a little extra pasta water on hand to loosen it up as needed before serving.
2. *Crispy Prosciutto: Spread 3 slices prosciutto on a parchment-lined baking sheet and toast in a 350°F oven for 6 to 8 minutes. Cool and coarsely crumble.

Adapted from Winexpert

Adapted from Winexpert

Wines By Design https://www.winesbydesign.biz/

1. Light a grill or heat a grill pan. In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Transfer to a cutting board and let cool. Cut the kernels off the corncobs and coarsely chop the zucchini. Transfer to a large bowl.

2. Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Drain and rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels

3. In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve.

Suggested Pairing

Citrusy white.

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INGREDIENTS

1/2 lb

orzo

1 large

zucchini

2 larges

shallots

1 cup

peas

4 cloves

garlic

1/2 cup

goat cheese

1

juice of lemon

2 tbsps

lemon zest

1/4 cup

olive oil

1 tsp

salt

1 tsp

pepper

2 tbsps

thyme

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