Chicken And Egg Salad

Directions for: Orzo Pasta with Grilled Spring Asparagus, Snap Peas, Mint, Feta Cheese & Lemon

Ingredients

1 lb(s) orzo pasta or other desired amount

cup olive oil

cup onion, finely minced

3 clove garlic, finely minced

cup sugar snap peas, cut in half

cup fresh mint leaves, roughly chopped

1 lb(s) asparagus, cut on a bias into 1-inch pieces

2 lemons, juiced and zested

cup feta cheese

Directions

1. In a large pot of boiling, heavily salted water cook pasta until al dente, approx. 7-9 minutes. Drain pasta in a strainer and place the large, empty pot back on the heat.

2. Add the olive oil and onion and cook for 2-3 minutes.

3. Add the garlic and continue to cook for 2 minutes stirring occasionally.

4. Add the snap peas and cook for 2 minutes until they soften slightly but maintain their crisp texture.

5. Remove from heat and add lemon juice, zest, mint, asparagus, 1/2 of the feta cheese and pasta. Stir well until combined. Season to taste with salt and pepper.

6. Pour pasta into serving bowl and top with remaining cheese.

See more: Pasta, Italian, Spring, Vegetables, Cheese, Main, Dinner