Ingredients
1 cup orzo (Greek pasta)
2 tablespoons unsalted butter
1 shallot, minced (about 2 tablespoons)
Zest of 1 lemon
1 pound fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 tablespoons freshly chopped mint
Preparation
Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.
