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Ingredients
- 1 cup orzo
- 1 cup fresh or frozen peas
- 2 tablespoons butter
- 1 tablespoon very finely chopped fresh mint
- 1 tablespoon very finely chopped Italian flat-leaf parsley
Method
- Cook orzo in plenty of boiling salted water 5 minutes; stir in peas.
- Cook until pasta is at dente, or firm to the bite, and the peas are tender, about 5 minutes longer; drain.
- Melt the butter in the saucepan; stir in the mint and parsley; add the orzo and peas.
- Toss to blend.
- Serve at once.
