This unassuming pasta salad is nutty, savory, and so addictive. The first time I had it I ate three bowls of it. You will too.
Ingredients
½cupunsalted butter, browned
1poundorzo pasta
1quartvegetable stock
1cupchopped walnuts
½cupparmesan cheese
Salt and pepper to taste
Instructions
Melt butter over medium-low heat in a large pot. Keep an eye on it as it cooks. After a few minutes it will start to foam and turn a tan color (and also give off a very nutty aroma). You just made brown butter!
Stir in orzo pasta and continue to cook for a minute to coat the orzo well in brown butter.
Add vegetable stock to the pasta and bring to a slight simmer. Cover the pot and cook the orzo until it’s tender and almost all of the stock is absorbed, maybe 12-14 minutes.
Stir in chopped walnuts and Parmesan. Stir to combine and remove lid to cook off any extra liquid. Keep stirring to prevent sticking. The pasta should have an almost creamy, light sauce on it. Season the pasta with salt and pepper to taste.
Transfer pasta to a large serving bowl and serve while warm.
If you have leftovers, it’s best to reheat them gently in a small pot with 1/3-1/2 cup of stock or water until the pasta turns loose and creamy again.