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Herbed Orzo and Sugar Snap Peas

John Lewis

Published: April 24, 2009

Serves 6

10 cups water
2 cups chicken stock
1 ½ tsp salt
½ lb sugar snap peas, trimmed and cut into 1/2 inch lengths
3 scallions, sliced
2 tbs fresh, dill, minced
1 ½ cups orzo (½ pound)
1/4 tsp pepper

1. Bring water, stock and 1 teaspoon salt , to a boil and blanch sugar snaps for one minute. Transfer peas to a bowl filled with ice water with a slotted spoon. Reserve cooking liquid, drain peas, place into a bowl with the scallions and dill, set aside.

2. Bring broth back to a boil and add orzo, cook until tender. Drain, reserving about ½ cup broth. Be sure to do this in a fine mesh seive. Add hot orzo to peas, toss lightly, season with salt and pepper and add more of the broth if desired. Serve hot.

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