Description
This minted orzo pasta combines fresh garden peas and Pecorino Romano cheese for a delightful summer supper.
Ingredients
Units
Scale
- 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