Cat Cora's Truffled Orzo with Asiago Cheese

Ingredients

Cooking Directions

In a 4- to 6-quart stockpot, bring 4 quarts of water to a boil.

Add the salt and the orzo, and cook for 5 to 7 minutes or until the pasta is al dente (or just slightly chewy).

In a 10-inch sauté pan, melt the butter.

Add the cooked pasta and 3 tablespoons of the Asiago cheese. Drizzle on the truffle oil, sprinkle on the salt, and give it a few cranks of freshly ground pepper. Toss well.

Spoon the orzo into a serving bowl, top with the remaining cheese, and serve immediately.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Cat Cora.