INGREDIENTS

• 1 pack The Lottie, cut in half lengthwise, and diced
• 1 package orzo, cooked according to directions
• 4oz mascarpone cheese
• 1 garlic clove, small diced
• 1 bunch asparagus, cut into ½ in bites
• 1 green zucchini, small diced
• 1 cup frozen peas
• 1 tbsp fresh dill, shopped 
• ½ lemon, zest and juice

DIRECTIONS

1. Cook the orzo in well-salted water until just al dente; reserve about 1 cup of the pasta water, then drain.
2. Warm a large sauté pan over medium heat with a drizzle of olive oil.
3. Add Lottie’s Sausage and the garlic; cook, stirring, until the sausage develops deep caramelization and the garlic turns light golden. Transfer both to a plate.
4. In the same pan, sear the zucchini and asparagus for 3–4 minutes until lightly browned.
5. Lower the heat, add the peas, and return the sausage and garlic to the pan.
6. Stir in the mascarpone, lemon zest and juice, and chopped fresh dill until the cheese melts into a sauce.
7. Add the orzo; toss to coat, loosening with splashes of reserved pasta water until the mixture is creamy.
8. Season to taste with salt and chili flakes.
9. Finish with a generous shower of freshly grated Parmesan and serve immediately. Enjoy!