Add a little spring to your dinner plate

Posted 3/15/21

Spring is right around the corner, and while the weather might not look like it’s received the memo in some areas, this recipe is a bit of spring inspiration that will surely lighten up your …

To Our Valued Readers –

Visitors to our website will be limited to five stories per month unless they opt to subscribe. The five stories do not include our exclusive content written by our journalists.

For $5.99, less than 20 cents a day, digital subscribers will receive unlimited access to YourValley.net, including exclusive content from our newsroom and access to our Daily Independent e-edition.

Our commitment to balanced, fair reporting and local coverage provides insight and perspective not found anywhere else.

Your financial commitment will help to preserve the kind of honest journalism produced by our reporters and editors. We trust you agree that independent journalism is an essential component of our democracy. Please click here to subscribe.

Sincerely,
Charlene Bisson, Publisher, Independent Newsmedia

Please log in to continue

Log in
I am anchor

Add a little spring to your dinner plate

Posted

Spring is right around the corner, and while the weather might not look like it’s received the memo in some areas, this recipe is a bit of spring inspiration that will surely lighten up your dinner plate no matter where you sit. It’s a fresh and lovely pasta dish, bright with citrus and brimming with sweet and snappy peas, fresh herbs and baby arugula.

The pasta in this recipe is orzo, which resembles rice, but is in fact made from semolina flour. It’s toothsome and satisfying to eat, and the little morsels bind together this garden-fresh pasta salad. In this recipe the orzo is cooked and drained, and while still warm, tossed with the peas and aromatics to release their flavor. Fresh herbs and arugula are then added to lightly wilt and release their aroma. This is a delicious side dish or a light main course. Either way, it’s guaranteed to bring a breath of fresh air to your kitchen table.
Pea and Orzo Salad

Active Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 3 to 4

12 ounces orzo pasta

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

1 cup defrosted frozen peas

1 garlic clove, minced

1 teaspoon lemon zest

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon freshly ground black pepper

1 handful baby arugula, about 1 cup packed

1/4 cup fresh mint leaves, chopped

1/4 cup fresh dill sprigs

2 tablespoons chopped chives

Grated Parmesan or crumbled feta cheese for garnish

Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente, following package instructions. Drain the orzo and transfer to a large bowl.

Stir in the oil and lemon juice and then add the peas, garlic, lemon zest, salt, red pepper flakes and black pepper. Stir to combine and gently warm the peas. Add the arugula, mint, dill and chives and stir to gently wilt the arugula. If the pasta is too dry, add 1 more tablespoon oil and taste for seasoning. Serve garnished with the grated Parmesan or feta and freshly ground black pepper. Serve at room temperature or chilled.

Comments