Spring Pea Orzo

By Nitaj3

Ingredients

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• 1 lemon
• 8 ounces uncooked orzo pasta
• 1/4 cup minced shallot or red onion
• 2 tablespoons extra virgin olive oil $
• 1 tablespoon Dijon mustard
• 1/2 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups cooked fresh or frozen peas
• 1 cup snow peas or sugar snap peas, blanched and chopped
• 1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
• 1/2 cup sliced almonds, toasted
• Preparation

Preparation

Step 1

ngredients

Print
Email
Send To Mobile
Save Recipe
Add to Menu
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Add to eCookBookLearn more
1 lemon
8 ounces uncooked orzo pasta
1/4 cup minced shallot or red onion
2 tablespoons extra virgin olive oil $
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked fresh or frozen peas
1 cup snow peas or sugar snap peas, blanched and chopped
1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
1/2 cup sliced almonds, toasted
Preparation

1. Grate zest from lemon to equal 2 tsp. Cut lemon in half; squeeze juice from lemon to equal 1/2 cup.
2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.
3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.