Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

By johnwhorfin

Ingredients

• 3 3 3 cups unsalted chicken stock (such as Swanson)
• 1/4 1/4 1/4 cup olive oil
• 5 5 5 garlic cloves, thinly sliced
• 8 8 8 ounces orzo (rice-shaped pasta)
• 1 1 1 teaspoon Maras pepper
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/2 1/2 1/2 cup white wine
• 4 4 4 cups shelled fresh or frozen green peas, thawed
• 1/2 1/2 1/2 cup chopped fresh chervil
• 2 2 2 tablespoons grated lemon rind
• 3 3 3 tablespoons fresh lemon juice
• 3 3 3 tablespoons chopped fresh dill
• 2 2 1/2 ounces feta cheese, crumbled (about 1/2 cup)
• 351 351
• 12.7g 12.7g
• 3.4g 3.4g
• 7.2g 7.2g
• 1.2g 1.2g
• 15g 15g
• 44g 44g
• 6g 6g
• 11mg 11mg
• 4mg 4mg
• 470mg 470mg
• 123mg 123mg
• 7g 7g
• 351 351
• 12.7g 12.7g
• 3.4g 3.4g
• 7.2g 7.2g
• 1.2g 1.2g
• 15g 15g
• 44g 44g
• 6g 6g
• 11mg 11mg
• 4mg 4mg
• 470mg 470mg
• 123mg 123mg
• 7g 7g

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

How to Make It

Step 1

Bring stock to a simmer in a medium saucepan over medium heat.

Step 2

Heat a high-sided sauté pan over medium-high heat. Add oil to pan. Add garlic; sauté 30 seconds. Add pasta, pepper, and salt; cook 3 minutes, stirring constantly. Add wine; cook 30 seconds. Add hot stock; bring to a boil. If using fresh peas, add to pan. If using frozen peas, add during the last 2 minutes of cooking. Cook the pasta mixture 10 minutes or until pasta is al dente, stirring frequently. Remove pan from heat; stir in chervil and the remaining ingredients.