This recipe popped up on one of my paid subscriptions (The Epoch Times).
It looked really good so I tried it and I was pleasantly surprised.
It was something totally new and different than I usually cook.
Also I used a bag of Spinach and Arugula, because we did not have only arugula.
It worked well.
I didn't think I liked arugula that much, but it has a nutty flavor that works well in this recipe.
Orzo is a pasta, which resembles rice, but made from semolina flour.
This recipe can be a side or a light main dish. I had it as a side with some grilled chicken. Yummy!
Serves 3-4
INGREDIENTS
12 ounces orzo pasta
1 Tbsp extra-virgin olive oil
1 Tbsp fresh lime juice
1 c. defrosted frozen peas
1 garlic clove, minced
1 Tsp lemon zest
1/2 Tsp kosher salt
1/4 Tsp crushed red pepper flakes
1/4 Tsp fresh ground black pepper
1 handful baby arugula. about 1 cup packed
1/4 c. fresh mint leaves, chopped
1/4 c. fresh dill sprigs
2 Tbsp chopped chives
Grated Parmesan or crumbles Feta cheese (I used fresh grated Parmesan)
DIRECTIONS
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 olive 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 Tbsp of oil and taste for seasoning.
Serve garnished with the grated Parmesan or Feta and freshly ground black pepper. Serve at room temperature or chilled.
