I’m typically a planner. I like to plan ahead for most everything. Calendars, lists and outlines are just a few of my favorite things. I’m sure you can imagine my frustration over the unpredictability of child birth. It must be the teacher in me.
Yet, despite my affection for schedules, every once in awhile I enjoy heading to the grocery without a thought in my head. I take a look at what produce looks good and take it from there. It’s somewhat liberating for me.
The arrival of spring (pay no attention to that random snow storm we just experienced) brings so many wonderfully yummy new vegetables to the produce section. It’s fun to try new things, and it’s amazing how something as simple as the color of a vegetable can sway a toddler’s opinion from “yuck” to “yum.” W likes carrots just fine, but when he saw the multi-colored bag of carrots, he couldn’t wait to try the purple and yellow versions.
So, when I saw purple snap peas at the store, I snatched them up to try them out for the new food for the month of April. I thought they would go well with another April favorite- asparagus. The result was a delicious Spring Orzo with Asparagus, Purple Snap Peas and Sausage.
Spring Orzo with Asparagus, Purple Snap Peas and Sausage Recipe
I made this one up on the fly, so it’s easily modified to your tastes. If you can’t find purple snap peas, feel free to include green ones. You can also leave the sausage out if you are vegetarian.
The funny thing about this dish is how much Good Papa enjoyed it. He isn’t a fan of asparagus, but I keep trying to get him to like it. What do you know? He loved this recipe! I guess the key is to chop it up and throw it in with other tasty items.
- 1 1/4 C dried orzo
- 1 1/4 C asparagus, chopped
- 1 1/4 C purple snap peas, ends trimmed
- 3/4 lb sausage (I used chicken sausage)
- 1 onion, chopped
- 1/4 C red wine (you can substitute with white wine, broth or even water)
- 1/4 C vegetable broth or water
- 2 tbsp butter
- salt and pepper, to taste
- freshly grated parmesan cheese, to top
- a squeeze of lemon juice and fresh parsley for topping (optional, I didn't use either, but I think they would both be good additions if you have on hand)
- Brown sausage over medium-high heat until cooked through. Remove with a slotted spoon and set aside.
- Lower heat to medium-low and add onions to the same pan. Saute until soft about 5 minutes.
- While cooking vegetables, bring a pot of water to a boil. Add orzo and cook as directed on the box
- Add wine and cook until reduced in half. Then add broth or water. Melt butter into the sauce for extra goodness.
- Add asparagus and purple snap peas and cook for about 3-5 minutes. Add some salt and pepper.
- Combine cooked orzo with vegetables and sausage.
- Top with some freshly grated parmesan cheese and/or lemon juice and fresh parsley.
Check out previous month’s recipes!
This looks amazing! In the spring – I love pasta dishes with fresh spring veggies! They are usually great warm the first night and then equally good the next day at room temp! I think I’ll try this one – thanks!
OMG looks delicious!! I need some inspiration to cook healthier (yet tasty meals) and think this one will have to be added to the list!
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