If I had to make one thing for my Hubby for the rest of his life – it would be peas.
Preferably peas and pasta.
With the spring vegetables sneaking into the farmer’s markets and grocery stores, fresh peas have made an appearance, and I have been searching for a new peas and pasta recipe.
My search ended tonight when the New York Times Health Section featured this
Orzo with Peas with Parsley Pesto recipe.
I was intrigued. Although I wasn’t in the mood for making pesto this afternoon – it was easy and now I have this delicious pesto left over for other uses!
It is SO fresh! And a wonderful compliment to sandwiches, grilled chicken or fish – I can even see a little dollop on deviled egg!
Just say – PEAS PLEASE!
Peas and Parsley Orzo
A Kitchen Muse:
New York Times
PARSLEY PESTO (this is a whole batch; you’ll need only ⅓ cup, a half batch):
2 garlic cloves, halved
2 cups tightly packed flat-leaf parsley leaves
Salt to taste
⅓ cup extra virgin olive oil
6 tablespoons freshly grated Parmesan
Freshly ground pepper
1⅓ cups orzo
1½ cups fresh peas (about 1¾ pound in the shell)
Additional grated Parmesan or Pecorino for serving (optional)
Make the pesto.
Turn on a food processor fitted with the steel blade and drop in the garlic.
When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl.
Add the parsley to the food processor and process until finely chopped.
With the machine running, add the olive oil in a slow stream and process until the mixture is smooth.
Stop the machine, scrape down the sides of the bowl and add the cheese.
Pulse to combine.
Measure out ⅓ cup and refrigerate the rest in a covered container.
Bring a large pot of generously salted water to a boil and add the orzo.
Cook 5 minutes.
Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente.
Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto.
Serve, passing more Parmesan or Pecorino in a bowl.