Orzo With Fresh Peas And Mint Pesto Recipes

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PEA AND MINT PESTO CROSTINI



Pea and Mint Pesto Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield about 16 crostini

Number Of Ingredients 10

1 (10-ounce) package frozen peas, defrosted
1/2 cup grated Parmesan
1 garlic clove
1/4 cup fresh mint leaves
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
Whole-grain baguette or ciabatta bread, cut into 1/2-inch thick slices (preferably day-old* see Cook's Note)
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Steps:

  • For the pea pesto:
  • Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Transfer to a small bowl and set aside.
  • For the crostini:
  • Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes.
  • Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with 2 tomato halves and transfer to a serving platter before serving.
  • *Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

ORZO WITH PEAS AND MINT



Orzo with Peas and Mint image

Orzo is a Greek pasta shaped like grains of rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 cup orzo (Greek pasta)
2 tablespoons unsalted butter
1 shallot, minced (about 2 tablespoons)
Zest of 1 lemon
1 pound fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 tablespoons freshly chopped mint

Steps:

  • Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
  • Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
  • Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.

MINTY ORZO AND PEAS



Minty Orzo and Peas image

My grandmother used to serve this side dish along with roast leg of lamb. With its fresh mint taste, it also makes a nice salad served chilled. It's simple but delicious. -Kristen Dunphy of Haverhill, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 cup uncooked orzo pasta
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons butter
2 cups frozen peas
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely chopped fresh mint

Steps:

  • Cook orzo according to package directions. Drain and set aside. , In a large skillet, saute onion and garlic in butter until tender. Add peas. Cook for 2 minutes or until tender. Add the lemon zest, salt, pepper and orzo; heat through. Stir in mint.

Nutrition Facts :

ORZO WITH PEAS AND PARSLEY PESTO



Orzo With Peas and Parsley Pesto image

This is like a pasta version of the classic rice and peas risotto, risi e bisi. It's a beautiful springtime dish. You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you'll need only a half batch.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 garlic cloves, halved, green shoots removed
2 cups tightly packed flat-leaf parsley leaves
Salt to taste
1/3 cup extra virgin olive oil
6 tablespoons freshly grated Parmesan
Freshly ground pepper
10 ounces (1 1/3 cups) orzo
1 1/2 cups fresh peas (about 1 3/4 pound in the shell)
Additional grated Parmesan or Pecorino for serving (optional)

Steps:

  • Make the pesto. Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley to the food processor (or to the mortar and pestle) and process until finely chopped (or grind to a paste in the mortar and pestle). With the machine running, add the olive oil in a slow stream and process until the mixture is smooth (or slowly work into the mixture using the mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine. Measure out 1/3 cup and refrigerate the rest in a covered container.
  • Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto. Serve, passing more Parmesan or Pecorino in a bowl.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 18 grams, Carbohydrate 64 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 457 milligrams, Sugar 5 grams

ORZO WITH PEAS AND MINT



Orzo with Peas and Mint image

Categories     Mint     Pea     Orzo

Yield serves 4

Number Of Ingredients 7

1 cup orzo (Greek pasta)
2 tablespoons unsalted butter
1 shallot, minced (about 2 tablespoons)
Zest of 1 lemon
1 pound fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 tablespoons freshly chopped mint

Steps:

  • Cook the orzo according to package directions. Melt the butter in a medium saucepan over medium heat. Add the shallot and lemon zest, and sauté until translucent.
  • Add the peas, and cook until bright green and tender, adding a little water if the shallots brown before peas are tender.
  • Add the cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in the mint.

PESTO ORZO WITH PEAS



Pesto Orzo With Peas image

Orzo, or Rosamarina, is a rice-shaped pasta that cooks quickly. Adding the peas and pesto gives it a nice flavor. It makes a nice side dish to grilled chicken, oven-baked pork chops or anything you can think of.

Provided by Pam-I-Am

Categories     Vegetable

Time 22m

Yield 5 serving(s)

Number Of Ingredients 5

1 cup orzo pasta, uncooked
1 1/2 cups frozen peas
1/4 cup pesto sauce
1/3 teaspoon salt
pepper

Steps:

  • In a large saucepan, cook orzo as directed on the package, adding the peas during the last 4 to 6 minutes of cooking time, cook until tender.
  • Drain excess liquid. Add pesto and toss gently to coat. Sprinkle with salt and pepper. Serve.
  • Makes 5 (3/4 cup) servings.

Nutrition Facts : Calories 157.9, Fat 0.7, SaturatedFat 0.1, Sodium 204.9, Carbohydrate 31, Fiber 2.9, Sugar 2.9, Protein 6.6

SPAGHETTI WITH PEA & MINT PESTO



Spaghetti with pea & mint pesto image

A new take on an old favourite

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Supper

Time 40m

Number Of Ingredients 9

250g shelled fresh peas (just under 900g/2lb in their pods)
2 fat garlic cloves , finely chopped
50g pine nuts , toasted
50g fresh parmesan cheese, chopped into small chunks
good handful fresh mint leaves (about 20g/¾)
6 tbsp extra-virgin olive oil
350g dried spaghetti
freshly grated parmesan cheese
extra-virgin olive oil

Steps:

  • Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
  • Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
  • Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
  • To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.

Nutrition Facts : Calories 640 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 72 grams carbohydrates, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.3 milligram of sodium

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