Lemon orzo with peas

Lemon orzo with peas
By: Williams-Sonoma
“Orzo, which means “barley” in Italian, is a small, oval pasta shaped like its name-sake. It is delicious in soups, but also makes a good side dish for serving in place of potatoes or rice. The lemon juice and zest add a fresh, bright taste to the orzo (that isn’t overpowering at all), making it perfect to serve with seafood, especially pan-seared shrimp or broiled salmon fillets.”

Healthier for you and good source of protein

3 cups water
1 ½ cups orzo
1 teaspoon salt
2 Tablespoons butter, softened
2 Tablespoons fresh lemon juice (juice from 1 large lemon)
2 teaspoons grated lemon zest (from 1 large lemon)
1 cup thawed, frozen, petite green peas
Salt and Pepper to taste
Grated parmesan cheese (optional)

In a large saucepan over high heat, bring 3 cups of water to a rolling boil. Stir in the orzo and 1 teaspoon salt, cover, reduce heat to low and cook until water is absorbed and the pasta is tender, about 15 minutes (stirring occasionally to prevent sticking), add peas during last 5 minutes of cooking.

Add the butter, lemon juice and lemon zest and stir to blend. Add salt and pepper to taste. Sprinkle grated parmesan to taste if preferred.

Serves 6. Serve immediately/hot.

This is a perfect meal on its own. Hearty and filling, yet fresh and light on the tongue. Good for you and you wouldn’t think so with how good it tastes!