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You are here: Home / 10 Ingredient Meals / Orzo Pasta with Peas Lemon and Feta

March 25, 2016 By Kaitlin 2 Comments

Orzo Pasta with Peas Lemon and Feta

Jump to Recipe Print Recipe

I am SO ready for spring! Around this time every year, I tend to start making more “springy” recipes in the hopes that the weather picks up on my strong hints for warmer weather. And what are more spring than peas especially in this recipe for Orzo Pasta with Peas Lemon and Feta?

Kritharoto (Orzo Pasta) with Peas Lemon and Feta

This recipe for Kritharoto (Orzo Pasta with Peas Lemon and Feta) is from the most recent Cooking Light magazine.

Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

In this recipe, Kirtharoto (or orzo pasta) is cooked in a chicken stock, tossed with fresh herbs and citrus, and topped with feta cheese. This simple recipe is on the table in under 30 minutes too!

Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

 

Ingredients:

  • 3 cups unsalted chicken stock or vegetable stock to make vegetarian
  • 4 tablespoons olive oil
  • 5 garlic cloves, thinly sliced
  • 8 ounces orzo
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup white wine
  • 1 (16 oz) bag frozen green peas, thawed
  • 7 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh tarragon, chopped
  • the juice and zest of 1 lemon
  • 3 tablespoons chopped fresh dill
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

To make the Orzo Pasta with Peas Lemon and Feta, add your stock to a medium size pot over medium heat and bring to a simmer.

Add a high-sided saute pan to your stove over medium-high heat. Add the olive oil to the pan, followed by the garlic. Cook for 30 seconds, stirring.

IMG_4450

Add the orzo, pepper and salt and cook for 3 minutes, stirring constantly. The orzo will brown up a bit.

IMG_4451 IMG_4452

Add in the simmering stock and bring to a boil.

IMG_4454

Cook the pasta mixture for 10 minutes or until the pasta is al dente, stirring frequently.

IMG_4453

During the last 2 minutes of cooking, add in the peas, stirring to combine.

IMG_4455

Remove the pan from heat and stir in the parsley, tarragon, lemon zest and juice, and dill.

IMG_4456

Add to six bowls and top with feta cheese.

Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

I really like peas (if you can’t tell), so I loved that the ratio of peas to orzo was on the pea-heavy side. If you’re not nearly as much of a fan, feel free to add in less.

Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

The fresh herbs are the star of this recipe for Orzo Pasta with Peas Lemon and Feta. They, paired with the lemon, brighten up this recipe and make for a really tasty dish with little effort!

 Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

Orzo Pasta with Peas Lemon and Feta (Kritharoto)

Kaitlin @ I Can Cook That
A vegetarian spring dish - orzo pasta with peas, lemon, fresh herbs, and feta
Print Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Greek
Servings 6 servings

Ingredients
  

  • 3 cups unsalted chicken stock or vegetable stock to make vegetarian
  • 4 tablespoons olive oil
  • 5 garlic cloves thinly sliced
  • 8 ounces orzo
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup white wine
  • 1 16 oz bag frozen green peas, thawed
  • 7 tablespoons fresh parsley chopped
  • 1 tablespoon fresh tarragon chopped
  • the zest of 1 lemon
  • the juice of 1 lemon
  • 3 tablespoons chopped fresh dill
  • 2 ounces feta cheese crumbled (about 1/2 cup)

Instructions
 

  • To make, add your stock to a medium size pot over medium heat and bring to a simmer.
  • Add a high-sided saute pan to your stove over medium-high heat. Add the olive oil to the pan, followed by the garlic. Cook for 30 seconds, stirring.
  • Add the orzo, pepper and salt and cook for 3 minutes, stirring constantly. The orzo will brown up a bit.
  • Add in the simmering stock and bring to a boil.
  • Cook the pasta mixture for 10 minutes or until the pasta is al dente, stirring frequently.
  • During the last 2 minutes of cooking, add in the peas, stirring to combine.
  • Remove the pan from heat and stir in the parsley, tarragon, lemon zest and juice, and dill.
  • Add to six bowls and top with feta cheese.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Chickpeas, Feta, Lemon, Meatless, Orzo, Pasta, Vegetarian
(Visited 2,465 time, 1 visit today)

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Filed Under: 10 Ingredient Meals, Europe, Greece, Main Dish, Meatless, Nut Free, Pasta, Vegetarian, Weeknight Meal Tagged With: Cheese, Chicken Broth, Chicken Stock, Dill, Feta, Garlic, I Can Cook That, Kritharoto, Lemon, Lemons, main dish, Meatless, Orzo, Parsley, Pasta, Peas, Recipe, Tarragon, Vegetarian, Weeknight Meal, White Wine, Zest

Comments

  1. Mary Frances says

    March 29, 2016 at 2:16 pm

    That looks yummy and so healthy. I have never tried pasta with peas before and I like the addition of lemon to it. Great recipe!

    Reply
  2. Rahul @samosastreet.com says

    April 5, 2016 at 7:09 pm

    We have been playing around with orzo pasta recently and this recipe is so simple and easy to make with refreshing flavors!

    Reply

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