Orzo With Summer Squash And Toasted Hazelnuts

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 cups orzo pasta (10 oz)
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1 cup finely chopped shallot
• 2 medium zucchini, cut into 1/3 inch dice (1 1/2 lb total)
• 2 medium yellow squash, cut into 1/3 inch dice (1 lb total)
• 1 teaspoon salt
• 1/2 teaspoon black pepper (less if you don't like it peppery)
• 3/4 cup hazelnuts (toasted)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh basil
• 2 teaspoons finely grated fresh lemon zest (optional, i never use)

Recipe

• 1 cook orzo in a 4-5 quart pot of boiling salted water until al dente.
• 2 reserve 1/2 cup of cooking water.
• 3 while orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides.
• 4 then sauté shallot, stirring until golden, about 5 minutes.
• 5 add zucchini, yellow squash, salt, and pepper and sauté; stirring occasionally until vegetables are just tender, about 5 minutes.
• 6 remove from heat and stir in nuts, parsley, basil and zest.
• 7 add cooked orzo to skillet and stir gently.
• 8 if mixture seems dry, moisten with some reserved pasta water.
• 9 season with salt & pepper.
• 10 serve warm or at room temperature.