Recipe information
Yield
serves 4
Ingredients
1 cup orzo (Greek pasta)
2 tablespoons unsalted butter
1 shallot, minced (about 2 tablespoons)
Zest of 1 lemon
1 pound fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 tablespoons freshly chopped mint
Preparation
Step 1
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.
Step 2
Add the peas, and cook until bright green and tender, adding a little water if the shallots brown before peas are tender.
Step 3
Add the cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in the mint.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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