Summer Tomato Orzo

One pot, and the feta melts into a creamy sauce with no cream anywhere near it.

⏱ 30 min · easy · 🍽 serves 4

Ingredients

• 2–3 tbsp Fancy Peasant Extra Virgin Olive Oil
• 4 garlic cloves, finely minced
• ¼ cup fresh flat-leaf parsley, chopped (plus more for serving)
• 2 cups cherry tomatoes, halved
• 1 cup organic orzo
• 2½ cups filtered water, vegetable broth, or chicken broth
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4–5 oz sheep’s feta, crumbled
• 1 tsp Fancy Peasant Mountain Oregano Salt (or more to taste)
• Juice of ½ lemon
• Freshly cracked black pepper

Steps

1. Heat the Fancy Peasant Olive Oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds, until fragrant but not browned.
2. Stir in the chopped parsley and let it bloom in the oil for another 30 seconds. Add the cherry tomatoes and cook for 3–5 minutes, stirring occasionally, until they begin to burst and release their juices.
3. Stir in the orzo, coating every piece in the tomato mixture and olive oil. Pour in the broth (or filtered water) and season with the Fancy Peasant Mountain Oregano Salt and a few cracks of black pepper.
4. Bring to a gentle boil, then reduce to a simmer. Cook for about 8 minutes, stirring occasionally so the orzo does not stick.
5. When the orzo is almost tender, nestle the asparagus into the pot and continue cooking for another 3–4 minutes, until the asparagus is bright green and just tender. Take the pot off the heat.
6. Fold in the sheep’s feta and finish with a generous squeeze of lemon juice. The feta will melt slightly, creating a creamy, luxurious sauce.
7. Finish with another drizzle of Fancy Peasant Olive Oil, extra parsley, cracked pepper and an extra sprinkle of Mountain Oregano Salt. Serve right away, while the sauce is loose.