A sprinkling of lemon zest gives this pasta dish an unmistakable scent. The lemon juice becomes the seasoning of this dish, a delicate and light citrus flavor. The key is not to overdo with the quantity of lemon, otherwise it risks covering all the other flavors. It should be the right balance of lemon juice and a good quality of olive oil. Add the lemon juice gradually for best result. Chef Alba
4 - 5 tbspsSecolari Lemon Olive Oilor an extra virgin olive oil
1zest of lemon
1juice of lemon
1smallfresh chili pepproptional
2-3tbspsminced italian parsley
3-4tbspsroughly chopped baby arugula
1to tasteSecolari Wild Porcini Sea Salt
1to tasteblack pepper
Instructions
Cook the orzo in hot boiling salted water or broth, add 2 peeled whole cloves of garlic and cook until al dente. The fresh garlic will flavor the water. You can remove or keep after straining.
In a skillet, add 3 minced cloves of garlic, the chili, and the olive oil. Cook on low heat, until the garlic is barely golden and aromatic. Add the lemon juice, a pinch of salt, and pepper. Remove from heat.
When orzo is ready, strain. Transfer to the skillet with the sauce to warm. Add the zest, the fresh parsley, and arugula: mix well. Serve warm.