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Orzo with Sugar Snap Peas

Serves: Makes 8 servings

Ingredients:

  • 1½ cups orzo
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons olive oil
  • 1½ pounds sugar snap peas, trimmed and halved crosswise on the bias
  • 6 cloves garlic, pressed or minced
  • 2 tablespoons chopped fresh dill
  • Salt and freshly ground black pepper


Procedures:

Sugar snap peas and snow peas may both be used in this recipe, and both tend to be available fresh year-round. I particularly love the extra crunch and sweetness that the plumper sugar snap peas have. The peas play well off the rice-shaped orzo pasta, with a fresh dose of herbal flavor from dill as a final accent.
  1. Bring a medium pan of salted water to a rolling boil. Add the orzo and cook over medium-high heat for about 8 minutes, until al dente. Drain the pasta well, then return to the empty pan. Add the butter, tossing gently so that it melts and evenly coats the orzo. Set aside.


  2. Heat the olive oil in a large skillet over medium heat. Add the peas and garlic and cook, stirring, for 4 to 5 minutes, until the peas are cooked but still crisp and the garlic is lightly browned. Take care that the garlic doesn't burn; decrease the heat to medium-low if needed.


  3. Add the orzo to the skillet and toss gently to blend with the peas. Stir in the dill with salt and pepper to taste.

by Sur La Table & Renée Behnke

 
 
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