Orzo and Peas with Parsley Pesto
Mmm…spring! Even though it will only be spring for a few more hours before we are plunged back into winter, I am still excited about it! I decided to make yet another dish with peas: pasta with peas and parsley pesto! It’s the 4P’s, and more exciting than the normal association I make with “the 4P’s” of marketing…
I started off by cooking the orzo and peas in some well-salted boiling water. While the pasta was cooking, I mixed up the pesto. Parsley, olive oil, almonds, garlic, salt, and pepper all went into a bowl to be mixed up by my hand blender.
After the pesto was blended together, I added a little bit of vegan Parmesan, and mixed it all together.
After the orzo and peas were done cooking, everything got mixed together with a little bit of pasta water added to finish the sauce.
It was a perfect spring dish accompanied by even more green on the side – a salad topped with homemade vinaigrette. Hopefully it will keep me and Jon warm in the snow tomorrow!
Orzo with Peas and Parsley Pesto
1.5 cups dried orzo
16 ounces peas (fresh or frozen)
Large bunch parsley
1/2 cup olive oil
1 tsp sea salt, plus more to taste
1/4 cup slivered almonds
2 cloves garlic
1.5 Tbsp vegan Parmesan cheese (optional)
In a pot large enough for both the orzo and the peas, boil a good amount of water. When the water is boiling, salt it well, then add the orzo. About 6 minutes before the orzo will be done cooking, add the peas.
While the orzo and peas are cooking, make the parsley pesto. Place the parsley, garlic cloves, salt, almonds, and olive oil in a cuisinart or hand mixer. Add pepper and additional salt to taste, and blend until smooth. Add the Parmesan, if using, and mix together.
When the pasta and orzo are done cooking, reserve 1/2 cup of the cooking water and then drain. Place the orzo and peas back in the cooking pot, then add the parsley pesto. Add enough cooking liquid to form a sauce. Serve topped with more Parmesan and a sprinkling of sea salt flakes.