Orzo with Peppers and Asparagus Recipe – Sunset Magazine

Ingredients

• 1 cup orzo pasta
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced yellow bell pepper
• 1/2 cup thinly sliced orange bell pepper
• 2 tablespoons minced garlic
• 1 pound asparagus, ends trimmed and cut in thirds
• 1/4 cup mixed chopped fresh mint, basil, and flat-leaf parsley
• About 1/4 cup freshly grated parmesan cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper