Peas and Parsley Orzo
A Kitchen Muse: 
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
Celebrate Spring with this delicious orzo side dish of fresh peas and parsley pesto!
  • 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
  • PASTA:
  • 1⅓ cups orzo
  • 1½ cups fresh peas (about 1¾ pound in the shell)
  • Additional grated Parmesan or Pecorino for serving (optional)
  1. Make the pesto.
  2. Turn on a food processor fitted with the steel blade and drop in the garlic.
  3. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl.
  4. Add the parsley to the food processor and process until finely chopped.
  5. With the machine running, add the olive oil in a slow stream and process until the mixture is smooth.
  6. Stop the machine, scrape down the sides of the bowl and add the cheese.
  7. Pulse to combine.
  8. Measure out ⅓ cup and refrigerate the rest in a covered container.
  9. PASTA:
  10. Bring a large pot of generously salted water to a boil and add the orzo.
  11. Cook 5 minutes.
  12. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente.
  13. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto.
  14. Serve, passing more Parmesan or Pecorino in a bowl.
Recipe by A Muse in My Kitchen at