sea salt and freshly ground black pepper, to taste
shaved Parmesan cheese, to taste
Instructions
Preheat oven to 500 degrees.
Place bell peppers on a baking sheet and bake, flipping a few times, until skins are charred, 30-40 minutes. Transfer peppers to a bowl and cover with plastic wrap. Let stand until cool enough to handle; then rub off skins, remove stems and seeds, and dice.
Prepare a medium bowl of ice water and set aside.
Bring a medium pot of water to a boil. Add asparagus and a pinch of salt and cook, uncovered, for 4 minutes. Transfer asparagus to the prepared ice bath to cool. Drain asparagus and set aside.
Cook orzo according to package directions until al dente. Drain.
In a large bowl, combine the prepared bell peppers, asparagus and orzo. Add onion and pesto and stir to combine. Season with salt and pepper to taste. Top with Parmesan cheese and serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/orzo-pasta-salad-with-basil-pesto/