Orzo And Herbed Sugar Snap Peas Recipes

Steps:

• In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot.
• Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.

Steps:

• Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.

Steps:

• Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.

Steps:

• Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth, then drain sugar snaps in a colander. Put sugar snaps, scallions, and dill in a bowl.
• Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.

Steps:

• For Salad:
• Bring large pot of salted water to boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool.
• Place orzo in large bowl. Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. mint and lemon peel. Season with salt and pepper.
• For Dressing:
• Combine lemon juice, lemon peel and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
• Pour half of dressing over salad; toss to coat. (Can be Made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before continuing.) Toss salad with enough remaining dressing to coat generously. Season with salt and pepper. Line shallow serving bowl with lettuce. Mount salad in bowl.