Asparagus Orzo with Peas

Asparagus Orzo with Peas combines orzo pasta, asparagus, peas, Parmesan, garlic, and olive oil in one simple spring side dish. It works well for spring dinners, easy pasta side dishes, and quick weeknight meals. The orzo stays creamy while the asparagus and peas add fresh texture and color throughout.

If you like this 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.

Key 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 and Butter: 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 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 only a small amount of liquid remains, stir in the asparagus and peas and cook for 2-3 minutes until tender and bright green.

Reduce the heat to low, then stir in the olive oil, garlic, and Parmesan cheese until creamy and combined.

STEP 3: Combine and Season

Stir in the butter until melted and creamy. Add lemon juice if using, then season with salt and black pepper to taste.

STEP 4: Serve

Serve immediately while warm for the creamiest texture.

If the orzo thickens as it sits, stir in a small splash of water or olive oil before serving to loosen the pasta.

Storage

Store any leftover asparagus orzi 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

More Asparagus You'll Love ♥️

📖 Recipe

Asparagus Orzo with Peas

Jami Powell

Asparagus Orzo with Peas combines orzo pasta, asparagus, peas, Parmesan, garlic, and olive oil in one simple spring side dish. It works well for spring dinners, easy pasta side dishes, and quick weeknight meals. The orzo stays creamy while the asparagus and peas add fresh texture and color throughout.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

1x2x3x

Course Lunch

Cuisine American

Servings 4

Calories 278 kcal

Equipment

• ▢
  Large Pot
• ▢
  Cutting board
• ▢
  Wooden spoon or spatula
• ▢
  Cheese grater

Ingredients

  

1x2x3x

• ▢ 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
• ▢ 1 tablespoon butter
• ▢ salt and pepper to taste
• ▢ 1 tablespoon lemon juice optional

Instructions

 

• Bring 2¼ cups of water to a boil in a large pot. Stir in the chicken bouillon until dissolved. Add the orzo and cook according to package directions until al dente, stirring occasionally.
• When a small amount of liquid remains, stir in the asparagus and peas. Cook for 2-3 minutes, just until the vegetables are tender and bright green.
• Reduce the heat to low. Add the olive oil and garlic, stirring constantly for 30 seconds until fragrant. Stir in the Parmesan cheese and 1 tablespoon of butter until smooth and creamy.
• Add lemon juice (if using) and season with salt and black pepper to taste. If needed, add a splash of water or a little olive oil to loosen the orzo before serving. Serve warm with extra Parmesan on top if desired.

Save This Recipe 💌

Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!

Notes

Cooking Notes

Cooking the orzo until just al dente helps it stay tender without becoming too soft as it finishes with the vegetables and cheese. Adding the butter at the end gives the orzo a smoother, creamier texture, while a small splash of water can help loosen the pasta if needed before serving.

Tips for Best Results:

• Stir the orzo occasionally while cooking to prevent sticking.
• Add the asparagus and peas when only a small amount of liquid remains.
• Cook the garlic briefly, so it becomes fragrant without browning.
• Stir in the Parmesan and butter while the orzo is still hot for the creamiest texture.

How to Know It’s Ready:

The orzo should look creamy and tender while the asparagus stays bright green and slightly crisp.

 

Nutrition

Calories: 278kcalCarbohydrates: 34gProtein: 11gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 20mgSodium: 286mgPotassium: 212mgFiber: 3gSugar: 3gVitamin A: 534IUVitamin C: 11mgCalcium: 150mgIron: 1mg

Did you make this recipe?Tag @powell.family.cooking on Instagram