Dining and Cooking
Chefs’ Collections

Orzo With Peas and Parsley Pesto

This is like a pasta version of the classic rice and peas risotto, risi e bisi. It’s a beautiful springtime dish. You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you’ll need only a half batch.

Ingredients

For the parsley pesto:

  • 2 garlic cloves, halved, green shoots removed
  • 2 cups tightly packed flat-leaf parsley leaves
  • Salt to taste
  • ⅓ cup extra virgin olive oil
  • 6 tablespoons freshly grated Parmesan
  • Freshly ground pepper

For the pasta:

  • 10 ounces (1 1/3 cups) orzo
  • 1 ½ cups fresh peas (about 1 3/4 pound in the shell)
  • Additional grated Parmesan or Pecorino for serving (optional)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      679 calories; 25 grams fat; 6 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 13 grams dietary fiber; 13 grams sugars; 28 grams protein; 14 milligrams cholesterol; 324 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Make the pesto. Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley to the food processor (or to the mortar and pestle) and process until finely chopped (or grind to a paste in the mortar and pestle). With the machine running, add the olive oil in a slow stream and process until the mixture is smooth (or slowly work into the mixture using the mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine. Measure out 1/3 cup and refrigerate the rest in a covered container.
  2. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto. Serve, passing more Parmesan or Pecorino in a bowl.
  • If you have a high-powered hand blender, this is also a good tool for making pesto. Put all of the ingredients except the cheese into a jar, insert the blender and process until smooth. Stir in the cheese.
  • Advance preparation The pesto will keep for a week or two in the refrigerator.

About 30 minutes

Dining and Cooking