Orzo With Peas And Mint Recipes

Steps:

• Cook orzo according to package directions. Drain and set aside. , In a large skillet, saute onion and garlic in butter until tender. Add peas. Cook for 2 minutes or until tender. Add the lemon zest, salt, pepper and orzo; heat through. Stir in mint.

Steps:

• Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
• Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
• Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.

Steps:

• In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
• Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

Steps:

• Cook the orzo according to package directions. Melt the butter in a medium saucepan over medium heat. Add the shallot and lemon zest, and sauté until translucent.
• Add the peas, and cook until bright green and tender, adding a little water if the shallots brown before peas are tender.
• Add the cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in the mint.

Steps:

• Combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Place the orzo in a large bowl and combine with the pesto. Fold in the peas and season with salt and pepper to taste. Garnish with fresh parsley.

Steps:

• bring 3 cups of water to boil, stir in orzo and salt; cover, reduce heat to medium and cook 10 minutes. Add peas and cook for 5 more minutes, or until water is absorbed and pasta is tender.
• Add Butter, lemon juice, and lemon zest, stir to blend. Sprinkle with mint.

Steps:

• Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
• Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
• After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.

Steps:

• Cook orzo in plenty of boiling salted water for 5 minutes; stir in the peas; cook until pasta is al dente and the peas are tender, about 5 minutes longer; drain.
• Melt the butter in a saucepan; stir in the mint and parsley; add in the orzo and peas; toss to coat; serve immediately.