Orzo with Feta Peas and Green Herbs
I came with this recipe when I was trying to do something Greek-inspired. I had six bags of Orzo pasta because it was the only type l could find on the supermarket shelves. Plus, I really needed to find some interesting recipes for my excess of frozen peas. This recipe is ridiculously quick, simple and immune-boosting with its olive oil, lemon and green herbs.
Orzo with Feta Peas and Green Herbs
Ingredients
200g of Orzo pasta
1 packet of Feta cheese
100g garden peas (frozen are fine)
A handful of chopped herbs such as mint, parsley, coriander, basil, or even rocket
2 cloves of garlic, minced
Zest of 1 lemon
Juice of half a lemon
A generous lug of olive oil
Pomegranate seeds to decorate (if you can find them)
Salt and Pepper to taste
Method
Cook the orzo in salted water as per the packet instructions.
Meanwhile, zest the lemon with a Microplane or fine grater, then grate/mince the garlic cloves. In a large bowl, combine with the lemon juice, season with salt and pepper and whisk in the oil. Dunk the peas in a pan of salted boiling water for 2-3 minutes, making sure you do not overcook them and they stay bright green.
Once cooked; the orzo will have doubled in size, drain it and tip into the dressing. Add in the drained peas and toss to combine. Then mix through the crumbled feta cheese and finally the chopped green herbs. Garnish with pomegranate seeds, season to taste and serve immediately.