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Spring Orzo with Tea-roasted Cherry Tomatoes
vegetable cooking spray
3 pints cherry tomatoes, rinsed and dried
4 tsp. olive oil, divided
2 Lipton tea bags or 2 tsp. loose black tea
2 scallions, coarsely chopped
3/4 cup mint leaves
1 Tbsp. water
1/4 tsp. kosher salt, or to taste
1/2 lb. orzo
1 bunch (about 1 lb.) asparagus, ends trimmed and cut into 2-inch pieces
1 (15.5 oz.) can low-sodium chickpeas, rinsed and drained
3 Tbsp. chopped walnuts
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Spring Orzo with Tea-roasted Cherry Tomatoes

Spring Orzo with Tea-roasted Cherry Tomatoes

Spring Orzo with Tea-roasted Cherry Tomatoes
Three Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:30 minutes
  • Cook Time:40 minutes
1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray, and add cherry tomatoes to it. Drizzle with 1 tsp. of the oil, tossing to coat. Open teabags if using and scatter tea over the tomatoes and stir to coat. Roast tomatoes until a bit blistery, about 25 to 30 minutes.
2. Meanwhile, in a food processor, combine scallions, mint, water, remaining 3 tsp. oil, and salt. Pulse until mixture is smooth, adding a little more water if needed. Set aside.
3. Bring a medium pot of water to a boil over high heat. Add orzo and cook 8 minutes. Stir in asparagus and cook 2 additional minutes.
4. Drain orzo and asparagus in a colander, then return to the pot and place over low heat. Stir in mint mixture and chickpeas, stirring constantly over low heat just until
Source: Hannaford fresh Magazine, March - April 2015