Every year I get excited to see fresh peas in the stores and at the market. If you’re not taking advantage of these spring veggies, check out my guide for how to cook with peas. Try a new twist on pasta by making a tangy lime vinaigrette with parmesan cheese. Orzo makes this a quick, 15-minute meal.
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Orzo with Peas, Lime, and Parmesan
8 ounces orzo
1 clove garlic, minced
2 teaspoons olive oil
1 cup fresh or frozen peas
1 cup snap or snow peas, trimmed
1/4 cup olive oil
Juice and zest of 1 lime
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
- Prepare orzo as directed on package. Drain and set aside.
- Mix together vinaigrette and set aside.
- Place olive oil and garlic in medium saute pan over medium high heat. Cook for 1 minute and then add peas. Cook 2-3 minutes or until peas are heated through but still firm. Add 2 tablespoons vinaigrette, fresh herbs and Parmesan cheese.
- Toss the pea mixture with the orzo and the rest of the vinaigrette, and serve warm.