We received our first spring CSA box last week, which contained the most beautiful shelling peas for us to enjoy. I was inspired to make a nice orzo with peas to use these little gems up, complete with a little butter and parmesan cheese to tie it all together. This was a delightfully simple spring side, with bright, fresh peas working in harmony with buttery, cheesy pasta grains.
If you don’t have a CSA delivery of fresh shelling peas on hand – never fear! This recipe will work just as well with frozen peas. Feel free to also sub in some sugar snap peas, just be sure to chop them up into half inch pieces so that they cook quickly and end up being a similar size and shape as the orzo. The butter and cheese could also be swapped for some olive oil or a vegan alternative to make this meal fully plant-based as well.
Recipe down below, photo up top! Happy spring, friends!
Springtime Orzo with Peas
- 1 cup of dry orzo pasta
- 1 cup of peas (fresh or frozen)
- 2 tbsp butter
- ½ cup Parmesan cheese, grated
- ¼ tsp black pepper
- Salt to taste
- Bring a large pot with about 1 quart of water up to a boil over high heat. Once the water is boiling, add a big pinch of salt to season the boiling water. Add the dried orzo and stir to ensure nothing sticks to the bottom or sides of the pan. Cook the orzo in the boiling water for 5 minutes.
- Once the orzo is mostly cooked (about 5-6 minutes in), add the peas to the boiling water, and stir to combine. Cook for another 2-3 minutes, until the peas are a vibrant green, and the pasta is fully al-dente. Once everything is cooked, drain over the sink into a colander.
- Add the drained pasta and peas back into the pot, and toss in the butter. Stir until the butter is fully melted and all of the pasta and peas are nicely coated in butter.
- Sprinkle in the parmesan cheese and the black pepper, and stir to combine. Taste and add additional salt if needed.
- Serve with a little extra grated parmesan cheese on top.