halfbakedharvest4.6
Brown Butter Corn and Feta Orzo with Crispy Prosciutto
When you’re in need of a quick and simple summer meal that's also bright and colorful, make this orzo!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
📝 Preparation Steps
1
1. 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. 2. 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. 3. 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 ⏱️ 1-2 minutes, then remove from the heat. Pour the browned butter over the hot orzo. Toss to combine. 4. 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 temp.
prosciutto, torn3 ouncesjalapeño, seeded if desired, and chopped1fresh lemon juice2 tablespoonshoney2 teaspoons
Nutrition Facts
calories
722 kcal
serving Size
1 serving
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