Ingredients :
- 3 bell peppers diced
- 1 bunch asparagus spears ends trimmed and chopped into 1-inch pieces
- 1 pint grape tomatoes halved
- 4 tablespoons olive oil divided
- 1/2 cup pine nuts
- 1 pound orzo pasta uncooked
- 2 cloves garlic minced
- 3 cups chicken broth
- 2 tablespoons lemon zest
- 1/2 cup lemon juice from 2-3 lemons
- 2 tablespoons fresh basil leaves chiffonade
- 8 ounces feta cheese crumbled
- Salt and freshly ground black pepper
Directions :
- Preheat oven to 425 degrees. In a large bowl, combine bell peppers, asparagus, and tomatoes. Drizzle with 2 tablespoons olive oil and toss to coat. Transfer to a rimmed baking sheet and roast until softened, about 25 minutes. Return to the large bowl.
- Meanwhile, add pine nuts to a small dry skillet. Toast over medium-low heat until golden brown and fragrant, about 15 to 20 minutes, stirring frequently to prevent scorching. Transfer to the bowl with the vegetables.
- Heat remaining 1 tablespoon olive oil in a large (3.5 quart or larger) saucepan over medium-high heat until simmering. Add orzo and cook until golden brown, about 3 minutes, stirring frequently.
- Stir in garlic until fragrant, about 30 seconds. Add broth and bring to boil. Reduce heat and simmer uncovered until all liquid has been absorbed, about 12 to 15 minutes.
- Stir in lemon zest and juice and transfer to the bowl with the vegetables. Cool to room temperature.
- Add basil, feta cheese, pine nuts, salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper) and toss to combine. Serve at room temperature.
