Perfect for spring and summer, Lemon Orzo with Asparagus & Peas brings farmers-market freshness to the table with minimal effort. Tender orzo is folded with sweet green peas, crisp asparagus, and a zesty butter seasoned with dill, parsley, and lemon, then finished with just the right amount of Parmesan cheese.
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For a different take on orzo, try my Orzo Alfredo with Peas. For another veggie-packed stovetop meal that's ready in about 30 minutes, try my One-Pot Tomato Spinach Pasta.
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Why you'll love this Lemon Orzo pasta recipe
- This easy orzo recipe is ready in under 30 minutes.
- It is flexible enough to be the perfect week-night side or to double as a main dish.
- It has a bright lemony flavor from a trifecta of lemon, fresh herbs, and grated Parmesan cheese.
- It's vegetarian as written but is great with chicken or shrimp added in, and it's easy to scale for pot-lucks or when you are serving a crowd.
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What you need to make Lemon Orzo
- Orzo pasta. In pasta-forward dishes like this lemon orzo recipe, go with a good quality dried orzo.
- Asparagus. Fresh asparagus is at its best when the tips have tightly closed buds. Choose the bundle with the most slender stalks.
- Peas. Fresh or frozen.
- Butter. Real butter, not dairy spreads with high water content.
- Shredded Parmesan cheese. Freshly grated Parmesan is best for this recipe, but refrigerated pre-shredded Parmesan can be used.
- Olive oil. I always use light extra virgin olive oil or sometimes avocado oil.
- Green onions.
- Garlic.
- Fresh dill.
- Fresh parsley.
- Fresh lemon juice. Bottled lemon juice can be substituted.
- Salt and pepper.
See recipe card for quantities.
✨ Pro Tip: Choosing Asparagus ✨
Look for slender stalks of asparagus with tightly closed buds on the tips. Avoid thick stalks and tips with buds that are already opening.
How to make Lemon Orzo
Prepare the vegetables and herbs by washing or rinsing. Snap the tough ends off of the asparagus and discard.
Chop the asparagus into 1-2" pieces (1). Slice the green onions, discarding the white ends and dark green tips, and mince the garlic.
In a Dutch oven, cook the orzo until al dente according to the package directions.
While the orzo is cooking, prepare the lemon herb butter by processing the butter, green onion, dill, parsley, and juice of half a lemon in a food processor (2 & 3).
When the orzo is finished cooking, drain it and return it to the pot. Add the lemon herb butter to the orzo (4). Mix gently until orzo is uniformly coated.
Sauté the asparagus, peas, and minced garlic with black pepper in olive oil in a skillet over medium heat (5).
Add the sautéed vegetables and shredded Parmesan cheese to the buttered orzo (6). Toss gently until well mixed (7).
Salt to taste, and serve garnished with additional Parmesan cheese (8).
Substitutions & additions
- Gluten-free. Use gluten-free orzo or arborio rice.
- Vegan. Swap a combination of vegan spread and olive oil for the butter, and replace the Parmesan cheese with a homemade vegan Parmesan substitute, nutritional yeast, or a commercial alternative such as Violife Parmesan.
- Garnishes & add-ins. Pine nuts, capers, feta cheese, and white wine all complement the bright lemony flavor of this orzo recipe and can be added to the ingredients or used as garnish. For added nutrition, try adding steamed broccoli, sautéed zucchini, or baby spinach.
- Flavor bonuses. If you'd like even more lemony flavor without the extra bite from the citric acid in lemon juice, add a little bit of lemon zest (zest before juicing). For a richer flavor, try cooking your orzo in chicken broth (or vegetable broth) using the skillet method I describe later in the post.
Make it a main dish
Lemon Orzo is hearty enough to be a vegetarian main dish, or you can add a protein for the meat- and seafood-lovers in your house. Try adding a pound of the following to turn this easy side into a protein-packed main:
- Leftover rotisserie chicken. Throwing a cup or two of chopped or shredded rotisserie chicken into pasta sides is how I turn them into starring mains. Check out my other recipes using rotisserie chicken.
- Grilled or sautéed shrimp. Simple grilled or sautéed shrimp makes a great mix-in for this recipe. Don't overdo the seasoning, though—just some butter and salt and pepper is best to let the bright lemon-herb butter shine through.
- Sautéed chicken. Chopped chicken sautéed in butter or olive oil with salt and pepper also makes a delicious add-in.
- Grilled or baked salmon. Top Lemon Orzo with a simply-seasoned salmon filet for a beautiful and hearty main dish.
Storage and freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, store in an airtight freezer container for up to 6 months. Add Parmesan garnish after thawing and reheating.
✨ Pro Tip: Cooking Orzo with the Skillet Method ✨
I think of this as the Rice-a-Roni method of cooking pasta or rice. For a slightly different texture, try the skillet method for cooking orzo. Sauté the orzo in a tablespoon of olive oil or butter for a minute or two, then add two cups of water or broth for each cup of orzo. Bring to a boil, then reduce to a simmer and cover and cook for about 15 minutes or until all the liquid is absorbed.
Recipe
Lemon Orzo with Asparagus, Parmesan, and Peas
Ingredients
- 16 ounces orzo pasta
- 1 pound asparagus
- 1 cup peas, frozen or fresh
- 1 teaspoon freshly ground black pepper
- 5 tablespoons butter, softened
- ⅓ cup shredded Parmesan cheese
- 1 tablespoon olive oil
- 2-3 green onions
- 1 clove garlic
- ¼ cup fresh dill
- ¼ cup fresh parsley
- ½ lemon
- salt to taste
- ⅓ cup shredded Parmesan cheese, for garnish
Instructions
- Juice ½ lemon.
- Snap the tough ends off of 1 pound asparagus and discard.
- Chop the asparagus into 1-2" pieces.
- Slice 2-3 green onions, discarding the white ends and dark green tips. Mince 1 clove garlic.
- Cook 16 ounces orzo pasta according to the package directions.
- While the orzo is cooking, prepare the lemon herb butter by processing the 5 tablespoons butter, green onion, ¼ cup fresh dill, ¼ cup fresh parsley, and the lemon juice in a food processor until smooth.
- When the orzo is finished cooking, drain it and return it to the pot.
- Add the lemon herb butter to the orzo. Mix gently until orzo is uniformly coated.
- Sauté the asparagus, 1 cup peas, and the minced garlic with 1 teaspoon freshly ground black pepper in 1 tablespoon olive oil in a skillet until asparagus is tender-crisp and peas are heated through.
- Add the sautéed vegetables and ⅓ cup shredded Parmesan cheese to the buttered orzo. Toss gently until well mixed.
- Add salt to taste, and garnish with ⅓ cup shredded Parmesan cheese divided evenly among each serving.
Notes
Nutrition per serving
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