Orzo with Peas and Parmesan

This pasta with peas is the perfect quick dinner to please a kid (or anyone, most likely) or effortless side dish with meatballs or fish or panko crusted chicken. We all love it and it’s simply made with ingredients I usually have on hand. Orzo pasta (they look like little grains or rice) shouldn’t be hard to find at most grocery stores now. I buy this whole wheat version at Whole Foods.

Other favorite orzo recipes… Baked Shrimp with Feta and Orzo, Italian Sausage, Vegetable, and Orzo Soup, and Greek Orzo Salad.

Orzo with Peas and Parmesan

INGREDIENTS

2 Tbsp. butter
1 small onion, minced
3/4 tsp. kosher salt
2 medium cloves garlic, minced
1 ¼ cups orzo (I use whole wheat)
2 1/2 cups homemade or low-sodium chicken broth
1 cup frozen peas
1 cup freshly grated Parmesan cheese (or Pecorino Romano)
2 Tbsp. fresh minced parsley or basil (or 1-2 tsp. dried)
freshly ground black pepper, to taste
pinch crushed red pepper flakes (optional)
lemon wedges, for serving (optional)

DIRECTIONS

1. Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until most of the grains are golden, about 5 minutes. Carefully stir in the broth and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender, 10 to 12 minutes (slightly longer for whole wheat pasta). (Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you’ll be left with undercooked pasta.)

2. Reduce the heat and stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through, about 2 minutes. Season with salt and pepper and crushed red pepper flakes to taste and serve with the lemon wedges (optional).

Serves 4-6, as a side dish.

(Adapted from Mel’s Kitchen Cafe)