Orzo with Walnuts and Citrus
Orzo with Walnuts and Citrus
Potatoes, Pastas and Grains
Ingredients
- 16 oz bag Orzo
- ¼ Cup Fustinis Meyer Lemon Olive Oil
- 1 Tbsp Fustinis Peach Balsamic Vinegar
- 1 Orange, Zested, Segmented, and Chopped
- 1 Lemon, Zested, Segmented, and Chopped
- 2 Tbsp Finely Diced Shallot
- 1 Cup Chopped Walnuts
- ½ Cup Chopped Parsley
- ½ Cup Chive Batons
Directions
- Heat a large pot of salted water to a boil, add orzo and cook until al dente, about 9 minutes. Drain pasta into a bowl and toss with the Meyer Lemon Oil and Peach Balsamic. Let cool.
- Add in the remaining ingredients, toss well and taste for seasoning.
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