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Orzo with Asiago Cheese

Cat Cora’s
Orzo with Asiago Cheese

Serves 4-6

1 Tbsp kosher salt
1 1/3 cups orzo
1 Tbsp butter
½ cup plus 3 Tbsp grated Asiago cheese
1 tsp truffle oil
1 tsp salt
½ tsp freshly ground black pepper

In a 4 to 6-quart stockpot, bring 4 quarts of water to a boil.  Add the salt and orzo and cook for 5 to 7 minutes, or until the pasta is al dente, or just slightly chewy.

In a 10-inch sauté pan, melt the butter. Add the cooked pasta and 3 Tbsp of the Asiago cheese.  Drizzle on the truffle oil, sprinkle on the salt, and give it a few cranks of freshly ground pepper. Toss well. Spoon the orzo into a serving bowl, top with remaining cheese, and serve immediately.