Spring Orzo with Lemon, Peas & Fresh Herbs
Ingredients
- 1 poundorzo pasta
- ·salt
- 3 tablespoonolive oil
- 3 clovegarlic
- 2 cupfrozen peas
- 2lemon
- ·fresh basil
- ·fresh dill
- ½ cupparmesan cheese
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Zest 1 lemon and juice 2 lemons.
- 03
Grate 1/2 cup parmesan cheese.
- 04
Roughly tear a handful of fresh basil (about 1/4 cup) and chop 2 tablespoons fresh dill.
Method
- 01
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, warm 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add frozen peas to the skillet and cook for 2 minutes, stirring occasionally.
- 04
Pour the cooked orzo into the skillet with the peas. Add the zest of 1 lemon and the juice of 2 lemons. Toss well.
- 05
Add 1/2 cup reserved pasta water to the pan and stir gently until the orzo absorbs the liquid, about 1 minute. Add more pasta water if needed to create a light, loose consistency.
- 06
Remove from heat. Stir in 1/2 cup grated parmesan cheese, a generous handful of torn fresh basil, and 2 tablespoons chopped fresh dill. Season with black pepper to taste.
- 07
Serve warm or at room temperature. Add more parmesan and fresh herbs to taste.
Spice Tips
For subtle warmth, add a pinch of red pepper flakes to the garlic when it hits the oil. A touch of fresh mint alongside the basil adds complexity. If you want richness, stir in a small dollop of mascarpone or cream cheese at the end.
This dish is best served immediately but tastes wonderful at room temperature for a cold lunch the next day. You can swap the herbs—parsley or mint work beautifully—or add a handful of arugula just before serving for extra peppery brightness.