Orzo Limone

Sunshine or not, everyone I know is still stepping out to grill as often as possible. (We're seasoned Oregonians, so weather doesn't stop us!) Grilling is such a simple and quick way to prepare an elegant and tasty meal. It makes sense to serve equally easy and flavorful side dishes.
One of the most memorable meals I had in Italy was made by a friend of mine that worked at a restaurant in Sienna. His “Pasta al Limone” was light and flavorful, and a lovely complement to Bistecca Fiorentina (a special Florentine steak dish ). He used fettuccine for the pasta, but for the purposes of a side dish, I prefer to us orzo. The petite, rice- shaped noodles are a nice visual element on the plate. Tossed with a flavorful lemon and olive oil sauce and sprinkled with chopped parsley, it will be a lovely matched for any grilled protein or a light summer lunch when served with a green salad. Serve it with an Oregon Sauvignon Blanc, like the 2006 from Yamhill Cellars.
-Josie

Orzo Limone