Lemon Orzo With Fresh Berries

1. 1

   If strawberries are small enough then leave whole if not then cut in half

2. 2

   Heat the butter in a skillet over medium high heat and add the strawberries and saute, shaking the pan about 2 minutes until slightly soft. Add the balsamic vinegar and late harvest wine and allow the liquid to reduce by half. Remove from heat and set aside.

3. 3

   Cook pasta in a 6-quart pot of boiling salted water and cook until al dente. Drain pasta in a colander.

4. 4

   Add pasta to strawberry mixture and fold in blueberries, lemon juice, olive oil, lemon zest and mint.

5. 5

   Divide pasta among 4 plates and garnish with cracked black pepper and mint leaf

* Per serving · 4 servings · Values may vary.

No additional tips available.