Name: Goat Cheese Orzo with Roasted Asparagus, Crispy Prosciutto & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1420 ml chicken or vegetable broth; 1 small pkg chives; 1 ½ (113 g) logs goat cheese; 1 ½ lemons; 425 g orzo pasta; ⅓ cup pine nuts; 12 slices prosciutto; black pepper; crushed red pepper; extra virgin olive oil; salt

Goat Cheese Orzo with Roasted Asparagus, Crispy Prosciutto & Pine NutsGoat Cheese Orzo with Roasted Asparagus, Crispy Prosciutto & Pine Nuts — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

1420 ml chicken or vegetable broth

1 small pkg chives

1 ½ (113 g) logs goat cheese

1 ½ lemons

425 g orzo pasta

⅓ cup pine nuts

12 slices prosciutto

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Place broth and orzo in a large pot. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and cook, stirring occasionally, until liquid is mostly absorbed, about 10 minutes.

Meanwhile, wash and dry the fresh produce.

Snap (or cut) off woody ends of the asparagus; cut into 1-inch pieces. Divide between two baking sheet pans, drizzle with oil, then season with salt and pepper. Stir to coat and spread out in an even layer.

Chop or tear prosciutto into bite-sized pieces. Sprinkle over the asparagus.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until asparagus is tender and prosciutto is crispy, about 10 minutes. Remove from oven.

Meanwhile, crumble goat cheese into a small bowl.

Chop chives into small pieces. Add to the bowl with the goat cheese.

When the orzo is done, juice lemons into the pot, then add roasted asparagus, prosciutto, goat cheese, and chives. Continue to cook, stirring frequently, until goat cheese is melted and orzo is combined, 3-4 minutes more. Remove from heat.

To serve, divide orzo between plates or bowls, then sprinkle with pine nuts and crushed red pepper. Enjoy!

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