Here in Oregon, every day with sunshine is considered a gift. To dry the pasture for an evening ride. To ripen perfect June strawberries. To warm the river for a whitewater trip. To coax the buds on the trees to set stone fruit. And on my deck looking out to Mt. Hood, to grow the freshest snap peas to use that evening for an inspired supper.
This is a lovely minted Orzo that my husband prepares for summer supper – when he isn’t grilling of course. It is always so much fun to wander out to snip most of the fresh ingredients from your garden no matter how big or small the treasure.
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Early Summer Peas with Minted Orzo and Pecorino Romano
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This minted orzo pasta combines fresh garden peas and Pecorino Romano cheese for a delightful summer supper.
Ingredients
- 1 box Orzo Pasta or Acini De Pepe
- 2 can low sodium chicken stock
- 8 tbsp (120 ml) unsalted butter
- 1 tbsp chicken base
- 1 tsp fresh cracked pepper
- 1 to 2 cups (240-480 ml) grated imported Pecorino Romano cheese
- 3/4 to 1 cup (180-240 ml) finely chopped fresh mint
- 1 cup (240 ml) fresh peas ( you may use peas in the pod or in a pinch frozen baby peas)
- 1/2 to 3/4 cup (120-180 ml) good dry white wine
- 1/4 cup (60 ml) water or Half and Hal ( increase as as needed)
- salt to taste (prefer Fleur de Gris from World Market)
Instructions
- Melt the butter in a saucepan over medium heat. Add the raw pasta and gently stir until the pasta turns a golden brown, about 5-7 minutes.
- Add the white wine to deglaze the pan, stirring to release any browned bits from the bottom.
- Pour in the chicken stock and add the chicken base. Stir to combine.
- Lower the heat and simmer until the pasta is tender and has absorbed most of the liquid, about 10-12 minutes.
- Stir in the fresh peas and cook for an additional 2-3 minutes until they are bright green and tender.
- Remove from heat and stir in the grated Pecorino Romano cheese and fresh mint leaves.
- Season with fresh cracked pepper to taste before serving.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Fresh peas from the garden are ideal, but frozen peas can be used in a pinch.
- This dish pairs well with a crisp white wine.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 20
- Carbohydrates: 50
- Fiber: 3
- Protein: 15
- Cholesterol: 50
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Frequently Asked Questions
Why does this recipe toast the orzo in butter before adding liquid?
Toasting the raw orzo in 8 tbsp of melted butter for 5–7 minutes until golden brown develops a nutty flavor in the pasta and helps it hold its shape as it simmers in the chicken stock. It is the same technique used in pilaf-style dishes and gives the finished dish a richer base than simply boiling the pasta. 
Can I make this vegetarian?
Yes. The notes specify swapping the chicken stock and chicken base for vegetable stock to make a fully vegetarian version. All other ingredients — butter, Pecorino Romano, peas, and mint — are already vegetarian.
Can I use frozen peas instead of fresh?
Yes. The recipe notes that frozen baby peas work “in a pinch” if fresh garden peas are unavailable. Add them the same way — stir in after the orzo has absorbed most of the liquid and cook for 2–3 minutes until bright green and tender.
How long do leftovers keep?
The notes recommend storing leftovers in an airtight container in the refrigerator for up to 2 days. Orzo continues to absorb liquid as it sits, so you may want to add a splash of water or broth when reheating.
Hi Stamatia, so glad that you wrote. You are correct. The pasta in the image is Ancini de Pepe, which is listed in the recipe ingredients as interchangeable with orzo. We like to change it up so we offered a choice. It would have been best if I had included that option in the caption. Do try the recipe with whatever you wish- it is fantastic. Please continue to write,I hope that you’ll return often to our beautiful award-winning blog and I thank you so much for your interest and comments friend! I can always learn something from a fellow food lover. Aloha, Michelle
I saw this recipe on Pinterest so I came over and I thought I’d ask – isn’t this actually Israeli couscous? Orzo (what we Greeks call kritharaki) is rice-shaped…although if you make a “risotto” out barley, they call it orzotto…