This is one of my friend Logan’s favorite recipes. He will drive around the whole county looking for marscapone but the soft, mild Italian cream cheese is imperative to the creaminess of this pasta dish. We both enjoy cooking with orzo and this has an interesting twist. Literally, the liberal addition of lemon and lemon zest adds a burst of tartness and unexpected zing to the rich pasta sauce. My mouth is watering just thinking about it.

Lemon Pepper Orzo

2 1/2 cups chicken stock
1 cup orzo
2 lemons, juiced
1/4 cup cream
1/4 cup grated Parmesan
2 tablespoons mascarpone
2 tablespoons butter
2 tablespoons fresh chives
1 tablespoon cracked black pepper
1 teaspoon lemon zest

In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.

Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.
Recipe via Aaron McCargo