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!
- 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.