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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
Cook Time 15 minutes
Total Time 20 minutes
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