Orzo With Summer Squash And Toasted Hazelnuts - cooking recipe

Ingredients

1 1/2 cups orzo pasta (10 oz)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot
2 medium zucchini, cut into 1/3 inch dice (1 1/2 lb total)
2 medium yellow squash, cut into 1/3 inch dice (1 lb total)
1 teaspoon salt
1/2 teaspoon black pepper (less if you don't like it peppery)
3/4 cup hazelnuts (toasted)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest (optional, I never use)

Preparation

Cook orzo in a 4-5 quart pot of boiling salted water until al dente.
Reserve 1/2 cup of cooking water.
While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides.
Then saute shallot, stirring until golden, about 5 minutes.
Add zucchini, yellow squash, salt, and pepper and saute; stirring occasionally until vegetables are just tender, about 5 minutes.
Remove from heat and stir in nuts, parsley, basil and zest.
Add cooked orzo to skillet and stir gently.
If mixture seems dry, moisten with some reserved pasta water.
Season with salt & pepper.
Serve warm or at room temperature.