Looking for a quick and healthy side dish that is perfect for spring? This Asparagus Orzo with peas recipe is the perfect choice! Packed with fresh ingredients and loaded with flavor, it's a dish you'll want to make again and again.
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Asparagus Orzo is one pot meal that is easy-to-make. It combines tender orzo pasta with fresh asparagus tips and peas, all brought together with Parmesan cheese and a hint of garlic. It's a recipe that can be served as a main course with added protein or a side dish, perfect for any occasion.
If you like this side dish recipe, you may also love our Broccoli Orzo, Cheesy Roasted Asparagus with Gruyere and Garlic, or Healthy Pasta Primavera Recipe.
Why We Love This Recipe
- Healthy and Nutritious: Packed with fresh asparagus and peas, it's a great way to get your veggies in.
- Quick and Easy: Ready in just 20 minutes, it's perfect for busy weeknights.
- One-Pot Wonder: Minimal cleanup required.
- Impressive: Serve it to guests. It's a hit at any dinner party.
Ingredients
- Orzo Pasta: A small, rice-shaped pasta that cooks quickly and absorbs flavors well.
- Water: To cook the orzo and create a light sauce.
- Knorr Granulated Chicken Bouillon: Adds a rich, savory flavor to the dish.
- Fresh Asparagus Tips: Adds crunch and fresh flavor.
- Frozen Peas: Provides a sweet and tender contrast to the asparagus.
- Parmesan Cheese: Adds a creamy texture and nutty flavor.
- Olive Oil: Used to sauté the garlic.
- Garlic: Adds a depth of flavor.
- Salt and Pepper: Essential for seasoning the dish.
- Lemon Juice: Optional, but adds freshness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Asparagus: Can be substituted with broccoli or green beans for a different texture and flavor.
- Frozen Peas: Swap with sugar snap peas.
- Parmesan Cheese: Use Pecorino Romano instead.
- Diet: Make it vegan by using vegetable broth and vegan cheese.
How to Make One Pot Asparagus Orzo with Peas
STEP 1: Cook the Orzo
In a large pot, bring 2 ¼ cups of water to a boil.
Add 1 teaspoon of Knorr granulated chicken bouillon and stir until dissolved.
Add the orzo pasta and cook according to the package instructions until al dente, typically about 8 minutes.
STEP 2: Add the Vegetables and Parmesan
When a small bit of liquid remains, add the fresh asparagus tips and frozen peas to the pot. The heat from the orzo will cook the asparagus and peas quickly. (If you prefer more tender asparagus, steam them first).
Remove the pot from heat. Move the orzo mixture to one side of the pot, creating space for the garlic. Add the olive oil and minced garlic to the pot and sauté for about 1 minute until the garlic is fragrant. Stir in the grated Parmesan cheese.
STEP 3: Combine and Season
Combine everything well. Add lemon juice (if using) and season with salt and pepper to taste.
STEP 4: Serve
For best texture and flavor, serve immediately while warm. The orzo will continue to absorb moisture as it sits.
If making ahead, add a drizzle of olive oil before serving. This helps loosen the pasta and refresh the dish if it has absorbed too much liquid.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Cook the Orzo Al Dente to ensure it holds its shape and doesn't become mushy.
✔️ DO Use fresh asparagus and peas for the best flavor and texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the orzo.
Recipe FAQs
Yes, but it's best enjoyed fresh. Orzo tends to absorb moisture as it sits, making it softer and less saucy. If making ahead, store it in an airtight container and refresh it with a drizzle of olive oil or a splash of broth before serving.
This dish pairs well with grilled shrimp, lemon garlic chicken, or seared salmon. The fresh, citrusy flavors complement seafood, making it a great side for a light meal.
To maintain vibrant green asparagus, briefly blanch them in boiling water for 1–2 minutes, then transfer it to an ice bath before adding it to the orzo. This stops the cooking process and locks in the color and crispness.
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📖 Recipe
Asparagus Orzo with Peas
Equipment
- Large Pot
- Knife
- Cutting board
- Wooden spoon or spatula
- Grater
- Storage
Ingredients
- 1 cup orzo pasta
- 2 ¼ cups water
- 1 teaspoon Knorr granulated chicken bouillon
- 3 ounces fresh asparagus tips chopped small
- 3 ounces frozen peas
- 2 ounces grated Parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic minced
- salt and pepper to taste
- 1 tablespoon lemon juice optional
Instructions
- In a large pot, bring 2 ¼ cups of water to a boil.
- Add 1 teaspoon of Knorr granulated chicken bouillon and stir until dissolved.
- Add the orzo pasta and cook according to the package instructions until al dente, typically about 8 minutes.
- When a small bit of liquid remains, add the chopped asparagus tips and frozen peas to the pot. The heat from the orzo will cook the vegetables quickly. (If you prefer more tender asparagus, steam them first).
- Remove the pot from heat. Move the orzo mixture to one side of the pot. Add the olive oil and minced garlic to the empty space and sauté for about 1 minute until the garlic is fragrant.
- Stir in the grated Parmesan cheese and combine everything well. Add lemon juice (if using) and season with salt and pepper to taste. Serve immediately.
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Notes
- Asparagus: Can be substituted with broccoli or green beans for a different texture and flavor.
- Frozen Peas: Swap with sugar snap peas.
- Parmesan Cheese: Use Pecorino Romano instead.
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