Spring Orzo with Peas and Arugula

Spring has sprung so it’s time for bright, light and lemony dinners. This Spring Orzo is perfect hot or cold and makes the perfect side dish to any spring meal!

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So I know I was just complaining about snow a few days ago, but when you go from Calgary to LA and the temperature changes really drastically in just a few hours you easily forget how cold and wet it was and suddenly feel like it’s Spring again. Last weekend I wanted to eat comfort food and turn on Christmas music and now all I can think about is fresh produce and BBQ’s.

Now, I don’t know about you but when I think about summer I think of fresh peas right out of the garden. I’m sure that growing up my mom always wondered why she didn’t ever have any peas left, or perhaps she knew the truth and really only planted them to keep us occupied while we were in the yard.

This orzo is the best of summer all wrapped up in one dish. The citrus, sweet peas and arugula make it so fresh and with the addition of red pepper flakes, it gives it a little kick that makes it perfect.

It’s also great both hot and cold so if you need to bring a side dish to a picnic or BBQ this is a great option. Served with a great piece of grilled chicken or fish this is a meal fit for warm days and nights!

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prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 4

Ingredients

1/2 lb orzo

5 cloves of garlic

1 lemon

2 tbsp olive oil

5 tbsp salted butter

2 tsp Italian seasoning

1/4 tsp red pepper flakes

1 cup arugula

1 cup fresh or frozen peas

3/4 cup grated parmesan

salt + pepper to taste

Instructions

Fill a large pot 3/4 full of water and bring to a boil then cook orzo according to the directions.

While the orzo is cooking mince garlic and zest the lemon. Add oil to a medium frying pan and add in garlic and lemon zest. Cook for 1 minute then add in Italian seasoning and red pepper flakes. Cook another 1 minute then stir in butter and simmer for 2 minutes.

Once the pasta is cooked drain then add back into the pot. Stir in butter mixture, juice of the lemon, arugula and peas. Mix until fully combined and arugula is wilted then add in parmesan and season with salt and pepper to taste.

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