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Creamy Orzo with Asparagus and Peas
Ingredients
  • ¼ cup extra-virgin olive oil
  • 2 leeks, white and light green parts, chopped (3 cups)
  • 1 teaspoon kosher salt
  • ⅓ cup dry white wine
  • 2 garlic cloves, grated
  • 12 ounces orzo pasta
  • 3 ½ to 4 cups vegetable broth
  • 2 teaspoons lemon zest, plus more for garnish
  • 1 bunch asparagus, trimmed and chopped into 1-inch pieces
  • ¾ cup frozen peas
  • 2 teaspoons fresh lemon juice, plus wedges for serving
  • Fresh herbs, basil and/or tarragon, for garnish
  • Microgreens, for garnish (optional)
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