I went to the dentist for a cleaning yesterday and the hygienist let me pick the color of the toothbrush I got in the little goody bag. After giggling for a second, I sheepishly picked purple over pink and went on my merry way. Poll: does this happen to adults? I was wearing shoes that make me over 6 feet tall, a profesh-lady outfit and glasses. Glasses! I thought they make me look serious. Maybe they just make me look like someone who would throw a hissy fit over the wrong toothbrush color. I’ll never know.
My favorite color, though, (besides black–boring, I know) is probably green. I like to wear it, surround myself with it, and eat it. I suppose I don’t HAVE to brush my teeth with it. Whatever.
Needless to say… I really, really like spring food. It’s that time. Artichokes, cucumber, fresh herbs, asparagus, and peas!
Do you sort of want to skip the whole cooking process and smush your face into all of this? I do. But we’re not animals… Thank you for reminding me.
No, we’re not animals. We put things in a bowl. Mix them. This is a super easy, super adaptable weeknight meal. No fuss. You need to cook orzo and the veggies, but that takes practically no time. No tarragon? Dill would work really well, as would parsley. If you want something creamy, try a Greek yogurt-based dressing. Feta would also work as a Pecorino substitute. Pine nuts–also a lovely potential addition.
It’s spring! Go crazy! Let’s go to the store and buy ourselves a rainbow of toothbrushes, then have a 10-minute conversation with ourselves every morning and night about which one to use.
I’m not saying I did that, but I would.
Pea and Asparagus Orzo with Tarragon, Mint and Lemon
1 cup orzo, uncooked
1 cup fresh English peas
6-7 asparagus stalks
Juice and zest of 1/2 lemon
1 tablespoon olive oil
1 tablespoon chopped fresh mint
1/2 tablespoon chopped fresh tarragon
Shaved Pecorino Romano cheese
Salt and freshly ground pepper to taste
Bring about 3 cups salted water to a boil and add orzo. Cook until orzo is tender but still firm to bite, around 7-9 minutes. Drain and rinse under cool water and set aside.
Snap off tough, woody ends of asparagus and slice diagonally into 1/2-inch pieces. Steam asparagus and peas for 2-3 minutes until tender but still a little crunchy–alternatively, you could microwave them in a microwave-safe bowl with a little bit of water for about three 45-second bursts, stirring in between.
In a large bowl, combine cooked orzo and veggies with juice and zest of the lemon, oil, herbs and cheese. Season to taste with salt and pepper.
Serves 2 as a main course and around 3 as a side.