“Carbonara” Orzo Pasta Salad with Spring Vegetables and Portobello Lardons

2020-07-30
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe by Chef Michael Israel

Barilla Orzo Pasta, Sweet English Peas, Snow Peas, Asparagus, Portobello Mushroom “Bacon Lardons,” Basil and Mint  tossed with Lemon-Herb Vinaigrette served over Whipped Parmesan Cream

Portobello Mushroom “Bacon Lardons” Recipe

Lemon-Herb Vinaigrette Recipe

Whipped Parmesan Cream

Instructions

Step 1

1. In a mixing bowl, combine the orzo pasta, sweet English peas, snow peas, mint, basil, parmesan cheese, Portobello mushroom lardons, kosher salt and black pepper and toss to incorporate.

Step 2

2. Drizzle the lemon-herb vinaigrette and toss to incorporate.

Step 3

3. Evenly spread the parmesan cream onto the center of a plate forming a 5" to 6 " circle with a well in the center.

Step 4

4. Place the asparagus spears in a curved bundle onto the top of the parmesan cream from 9:00 to 1:00 with the tops of the spears facing 9:00.

Step 5

5. Mound the salad mixture into the well of the parmesan cream.

Step 6

6. Microplane the lemon and parmesan cheese over the salad.

Step 7

7. Drizzle the extra virgin olive oil over and around the salad.

Ingredients

  • 3 Pounds Barilla Orzo
  • 1 Pound Sweet English Peas, Shelled
  • 8 oz. Sugar Snap Peas, julienned 1/8" thick
  • 32 each Mint Leaves, torn into 1/2" pieces
  • 32 each Basil Leaves, torn into 1/2" pieces
  • 48 each Portobello Mushroom Bacon Lardons (see recipe)
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Black Pepper, freshly cracked
  • 16 oz. Whipped Parmesan Cream (see recipe)
  • 48 each Asparagus Spears 6", blanched
  • 2 Tbsp Parmesan Cheese, microplaned
  • 2 Tbsp Extra Virgin Olive Oil
Recipe Type: Tags:
Chef Recommended Cuts
  • Orzo
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Nutritional Info

This information is per serving.