Spring Pea Orzo Recipe 45

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SPRING PEA ORZO RECIPE - (4.3/5)



Spring Pea Orzo Recipe - (4.3/5) image

Provided by garciamoss

Number Of Ingredients 11

1 lemon
8 ounces uncooked orzo pasta
1/4 cup minced shallot or red onion
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked fresh or frozen peas
1 cup snow peas or sugar snap peas, blanched and chopped
1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
1/2 cup sliced almonds, toasted

Steps:

  • 1. Grate zest from lemon to equal 2 tsp. Cut lemon in half; squeeze juice from lemon to equal 1/2 cup. 2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours. 3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.

CREAMY LEMON ORZO WITH SPRING PEAS



Creamy Lemon Orzo with Spring Peas image

This recipe is an irresistible bowl-scraper. It's fragrant and flavorful from the shallots, garlic, lemon and tarragon, and creamy from cream cheese. Plus, with the addition of low-sodium broth, the orzo cooks in the same pan as the rest of the ingredients-no extra pot or strainer necessary. You can have this easy, comforting spring dish on your table in about 30 minutes.

Provided by Carolyn Casner

Categories     Healthy Orzo Recipes

Time 35m

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
½ cup finely chopped shallot
2 cloves garlic, minced
Zest of 1 medium lemon
¾ teaspoon dried tarragon
3 ¼ cups low-sodium vegetable or chicken broth
¼ cup heavy cream
¼ teaspoon salt
¼ teaspoon ground pepper
8 ounces whole-wheat orzo
1 cup frozen peas, thawed
2 ounces cream cheese, cut into small pieces and at room temperature
1 tablespoon lemon juice, plus more if desired
Grated Parmesan cheese

Steps:

  • Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened and beginning to brown, about 3 minutes. Add garlic, lemon zest and tarragon; cook, stirring, until fragrant, about 30 seconds. Increase heat to high and stir in broth, cream, salt and pepper. Bring to a boil and add orzo. Adjust heat to maintain a lively simmer. Cook, stirring frequently, until the orzo is tender and the liquid has mostly evaporated, 10 to 12 minutes. Remove from heat and stir in peas, cream cheese and lemon juice. Cover and let stand for 5 minutes before serving. Serve with Parmesan, if desired.

Nutrition Facts : Calories 260 calories, Carbohydrate 35 g, Cholesterol 21 mg, Fat 10 g, Fiber 8 g, Protein 8 g, SaturatedFat 5 g, Sodium 231 mg, Sugar 4 g

SHRIMP & PEA ORZO



Shrimp & Pea Orzo image

A very easy, creamy pasta that is surprisingly low in fat. I was trying to use fresh green peas and shrimp. This is what resulted...

Provided by hipQuest

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 lb orzo pasta
1 large sweet onion, finely diced
1 lb shrimp, cooked and cleaned
1/2 lb peas (fresh or frozen)
2 garlic cloves, chopped
1/4-1/2 cup fresh basil, chopped
1/2 lb lowfat mozzarella cheese, shredded
1/4 cup half-and-half
salt and pepper, to taste
parmesan cheese (to garnish)

Steps:

  • Set water on to boil for the orzo.
  • Chop onion and garlic finely and saute in a bit of olive oil til translucent.
  • Cook orzo to package directions, add peas the last couple of minutes of cooking.
  • Drain and return to pot. Place on burner on low heat. Add cooked shrimp and stir.
  • Add half-and-half, stir in cheese, onion/garlic and fresh basil. Salt and pepper to taste.
  • Enjoy!
  • Any leftovers freeze quite well. This also makes a nice side dish.

Nutrition Facts : Calories 374.3, Fat 9.2, SaturatedFat 4.9, Cholesterol 143.1, Sodium 354.3, Carbohydrate 39.3, Fiber 3.7, Sugar 4.4, Protein 32.2

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.

SPRING VEGETABLE ORZO WITH BROAD BEANS, PEAS, ARTICHOKES & RICOTTA



Spring vegetable orzo with broad beans, peas, artichokes & ricotta image

Make the most of spring veg in this stew, made with orzo, broad beans, peas, artichokes and ricotta. It can be served soupy or as a thicker braise

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 14

150g orzo
1 lemon , zested and juiced
4 tema, mammole or violet artichokes , or use jarred
5 tbsp extra virgin olive oil
150g new potatoes , such as Jersey Royals, cut into bite-sized pieces
5 spring onions or 4 baby leeks, thinly sliced
1 garlic clove , crushed
1 mint sprig , plus 1 tbsp finely chopped mint
140ml white or rosé wine , or dry vermouth
300g broad beans (podded weight)
200g fresh or frozen peas (podded weight, if fresh)
100g ricotta
1 tsp pink peppercorns , crushed
pecorino or vegetarian alternative, for grating

Steps:

  • Bring a large pot of salted water to the boil and cook the orzo following pack instructions until al dente. Drain, then immediately plunge into cold water to halt the cooking.
  • Halve the lemon, then cut the tips from the artichokes with a serrated knife and strip away the tough outer leaves. Pare away any tough bits from the bases, and trim the stalks to about 5cm, peeling away the outer skins to reveal the white cores. Quarter the artichokes, scooping out the hairy chokes, then halve each quarter. Transfer to a bowl and squeeze over the juice from half the lemon, tossing to coat.
  • Heat the oil in a heavy-bottomed frying pan over a medium heat and fry the potatoes, spring onions, garlic and artichokes, stirring for 5-6 mins until the potatoes are starting to brown. Add the mint sprig, wine and 500ml water, then season, cover and simmer for 12-15 mins until the potatoes and artichokes are tender. Add the broad beans and peas and cook for 2 mins more until tender but still retaining their bright colour. Remove the pan from the heat. Drain the orzo and stir into the pan with the chopped mint and most of the lemon zest, then leave to stand for a couple of minutes so the orzo can absorb the flavours. Taste for seasoning and adjust the salt, and squeeze over the remaining lemon half, if you think it needs it.
  • Dish into warmed bowls and top with spoonfuls of the ricotta. Scatter over the crushed pink peppercorns and the remaining lemon zest, then grate over some pecorino to serve.

Nutrition Facts : Calories 537 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium

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