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?
This recipe for Kritharoto (Orzo Pasta with Peas Lemon and Feta) is from the most recent Cooking Light magazine.
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!
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, 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.
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.
The fresh herbs are the star of this dish. They, paired with the lemon, brighten up this recipe and make for a really tasty dish with little effort!
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.
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!
We have been playing around with orzo pasta recently and this recipe is so simple and easy to make with refreshing flavors!