Serves: Makes 8 servings
- 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.
- 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.
- 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.
- Add the orzo to the skillet and toss gently to blend with the peas. Stir in the dill with salt and pepper to taste.