My Gluten-free Orzo with Asparagus & Lemon Zest recipe calls for gluten-free orzo, so naturally I was thrilled to find a one made by Pappardelle’s Pasta recently at Pike Place Market down on the waterfront of Seattle. I have never tried the “gluten” version of orzo, but have always been disappointed at restaurants when some of their most delicious sounding menu items contain orzo. Pappardelle’s is made from tapioca flour, brown rice flour, organic corn flour and quinoa, I have been most impressed with the texture and taste of this little pasta. It cooks well and does not have a mushy texture in any way. Pappardelle’s have over fifteen gluten-free pasta offerings from basil garlic penne to lemon-pepper fusilli. They are a little pricey, but worth the investment, especially for a special occasion. Here is a link to their site: Pappardelle’sPasta, where they also list several gluten-free recipes to use with their pasta.
We wandered our way through Pike Place enjoying the flowers, seafood and local folk with their musical flare. But a warning– watch out for the fish man who just might scare the bajeebers out of you when he attempts to catch you off guard with his wide-mouthed bass! If you ever visit Seattle, Pike Place Market needs to be a must on your list of city adventures.
I used Pappardelle’s gluten-free Italian pesto orzo for my Gluten-free Orzo with Asparagus and Lemon Zest recipe, but DeLallo from Italy makes a corn and rice orzo you might find in your local grocery store that may be substituted.
This recipe was also shared on the following blogs: WeekendWindDown, GlutenFreeFridays, TheWearyChef, ThatDIYParty, ThisGalCooks, SweetSavourySunday, FeedingBig, RealFoodForager, BlackberryVine, Titus2Tuesday, TheGatheringPlace, You’reGonaaLoveItTuesday, HopesCafe, LadyBehindtheCurtain, TheDIYDreamerGoogle+