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Orzo with Asiago Cheese
Serves 4-6
Ingredients 1 tablespoon kosher salt1 1/3 cups orzo 1 tablespoon unsalted butter ½ cup plus 3 tablespoons grated Asiago cheese 1 teaspoon truffle oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper |
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Directions
In a 4 to 6-quart stockpot, bring 4 quarts of water to a boil. Add the salt and the 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 tablespoons 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 the remaining cheese, and serve immediately.
