Orzo with Peas, Herbs and Parmesan (4)

An easy and tasty pasta dish from Rachel Roddy.

Orzo with Peas, Herbs and Parmesan (4)
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Orzo with Peas, Herbs and Parmesan (4)
Print Recipe
  1. Pull the leaves from the parsley stalks, set them aside, then mince the stalks.
  2. Away from the heat, put the olive oil, onion, parsley stalks and a pinch of salt in a deep frying pan or casserole. Put the pan on a low heat and let the onion soften gently, which will take about 10 minutes.
  3. Add the peas and stir, add the orzo and stir again, then add the water or stock and bring to a lively simmer for the duration of the pasta cooking time, stirring every now and then.
  4. As the pasta cooks, it will swell, and the final consistency should be soft and swishy, so you may need to add a little more water.
  5. Finely chop the reserved parsley and the mint leaves and, in the last minute of cooking, add to the pan. Pull from heat, beat in the parmesan, and serve with a zigzag of more extra-virgin olive oil.
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