Orzo in Coconut and Lime Sauce

This is almost a pasta salad. But made differently I should say. For those who are wondering what Orzo is it is rice shaped pasta which cooks in 5 minutes or so. You could add any veggie that you like. You could add onions and tomatoes. If you saute it along with asparagus (make sure you add asparagus at the end), it gives you a different taste and if you add them raw, it will be another taste. I have used green chillies since we like heat. You could use crushed black pepper to taste if you like it milder.

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Ingredients:
Orzo - 1 1/2 cups
Asparagus - 1 bunch (hard part discarded and cut into 2" pieces)
Lima Beans - 1 cup (I used frozen)
Carrots - 3 medium peeled and sliced into rings
Green Chillies - 3 - 4 or to taste (Or use Crushed black pepper to taste)
Salt - to taste
Olive Oil - 2 TBSP
Juice of - 2 key limes or more per taste
Coconut milk - 1/2 cup

Method:
Bring a pot of water to boil. Salt it generously. Add lima beans and carrot slices. When they are almost done, add the pasta. This pasta cooks very quickly about 5 minutes or so. Meanwhile, heat a pan. Add oil. When hot, add slit green chillies if using. Toss the asparagus with a bit of salt. You could blanch and shock the asparagus to keep their green color. I didn't have time to do it. If you did not use green chillies, add crushed black pepper now. After a few minutes, they will be cooked but still have a bit of crunch left. By this time, the pasta should be al-dente. Drain and add the pasta and veggies to the asparagus. Add coconut milk and stir. Check for the salt and adjust it if required. Squeeze the juice from two key limes or one big lime. Stir and turn off the heat. Serve immediately. Left overs can be rewarmed and served.

Enjoy.