Herbed Lemon Orzo

Serves 6-8

1 1/2 cup dried orzo

2 tablespoons extra virgin olive oil 

2 tablespoons unsalted butter

1/4 cup diced onions 

1 tablespoon minced garlic

1/4 cup freshly squeezed lemon juice

2 tablespoons lemon zest

2 tablespoons minced fresh dill

2 tablespoons minced fresh parsley

2 tablespoons minced fresh thyme

2 tablespoons minced scallions 

2 tablespoons minced fresh tarragon

2 teaspoons kosher salt

1/2 teaspoon freshly cracked black pepper 

1/4 teaspoon crushed red pepper flakes

1/4 cup freshly grated parmesan cheese

Bring a large pot of salted water to a boil and cook the orzo according to the package directions for al dente. 

Meanwhile, heat the oil and butter in a small saucepan over medium heat. Add the onions and cook until translucent, about 5-6 minutes. Add the garlic and cook for one more minute. Turn off the heat and add the lemon zest and juice. 

Drain the pasta and transfer to a large mixing bowl. Add the onion and garlic mixture, the dill, parsley, thyme, scallions, tarragon, kosher salt, black pepper, red pepper flakes, and parmesan cheese. Mix to thoroughly combine and serve warm or allow to cool and serve at room temperature.