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)