Name: Orzo with Asparagus and Edamame Ricotta
Yield: Serves 6 to 8
Ingredients: 1 teaspoon salt; 1 pound (455 g) orzo; 2 tablespoons fresh lemon juice; 1 teaspoon olive oil; ½ cup (120 ml) vegetable broth, plus more, if needed; 3 tablespoons olive oil; 1 cup (115 g) thinly sliced shallots; 1 teaspoon salt Freshly ground black pepper; 2 cloves garlic, chopped; 1 (14-ounce/400 g) package frozen shelled edamame, thawed; 1 cup (240 ml) vegetable broth; 1 cup (30 g) packed fresh basil leaves; 6 cloves garlic, minced; Fresh basil leaves, for garnish; 1 pound (455 g) asparagus, tips trimmed, stems cut into ½-inch (12 mm) pieces

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

This dish is fresh, bright, garlicky, and lemony. The pasta itself is very simple, but the dollops of flavor-packed edamame ricotta give it that wow factor, and it’s satisfying to mix it all up while you’re eating. The plating makes it very fancy and special, adding that little photogenic touch that every vegan supper needs. Because if you didn’t Instagram it, did you even have dinner? I love to work with orzo because it cooks so fast and has all the fun of risotto with none of the stirring