I recently plucked my first little bunch of peas from the garden. They made me happy, and I wrote about it here.
Aren’t they lovely? I set to work shelling them right away.
It was a small bunch of peas, so I didn’t have a ton of the little green beauties to work with. Certainly not enough to just serve them with dinner. I needed to make them go further. A lot further.
I often make risotto with peas, lemon, and parmesan. I thought that a similar approach, but made summer-friendly with orzo and fresh herbs, might be good.
This isn’t so much a recipe as a self-explanatory photo. But here’s what I did: I cooked half a box of orzo in boiling water, and about a minute before it was done, I added the peas to the boiling water. I didn’t want to cook them a lot, just enough to take the raw edge off and turn them bright green. I strained the lot, then rinsed it with cold water to eliminate the orzo’s starchy stickiness and stop the peas from cooking any further. I tossed it all into a bowl with lemon zest, lemon juice, a little olive oil, and fresh herbs. I used thyme, oregano, and just a bit of mint. Peas love mint. I then added about a quarter cup of parmesan cheese.
It was everything I hoped it would be. But now I’m anxious for more peas to emerge from the garden.
Happy summer eating!