Brown Butter Corn & Feta Orzo
Orzo pasta: craft this amazing brown butter corn and feta orzo with crispy prosciutto. A perfect weeknight meal bursting with fresh flavors and easy to make.
Ingredients
- 1 pound dry orzo pasta
- 3 ounces prosciutto, torn
- 4 tablespoon salted butter
- 2 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne or apple cider vinegar
- 2 teaspoons honey
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh chives, chopped
- 1 1/2 cups fresh or frozen corn
- 1 cup cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- 1 avocado, diced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add the pasta right back to the pot.
- Meanwhile, cook the prosciutto in a large skillet set over medium heat until crispy, about 2 minutes per side. Remove the prosciutto from the skillet.
- To the skillet, add the butter. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Stir in the olive oil, shallot, jalapeño, and thyme. Cook for 1-2 minutes, then remove from the heat. Pour the browned butter mixture over the hot orzo. Toss to combine.
- To the orzo, add the basil, chives, lemon juice, vinegar, and honey. Season with salt and pepper and toss. Stir in the corn, tomatoes, and feta. Top the pasta with crispy prosciutto and avocado. Serve warm or at room temperature.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.