Lemony Orzo with Peas & Radish
By Sarah Entwistle, @supperbysarah_
Lemony Orzo with Peas & Radish
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
6-8
Elevate your spring gatherings with this effortless pasta dish that shines whether served hot at the dinner table or chilled for outdoor picnics. At the core of this recipe is a verdant pea sauce that is bursting with freshness and accented by fresh mint. Mixed with delicate orzo, creamy feta (opt for brine-packed for a creamy texture), and beautiful watermelon radishes, this dish not only delights the palate but also captivates the eyes. Don’t worry if you can’t find watermelon radishes - any radish will do - but this unique variety can oftentimes be found at your local farmers market with a pink and green flesh that resembles the fruit they’re named after! This recipe comes together in a pinch and doubles (or triples) easily for larger crowds. If you’re storing in the fridge, just add an extra splash of pasta water to keep the orzo perfectly plump and ready to serve.
Special Equipment:
- Blender or food processor
- Mandoline
Ingredients:
- 1 lb orzo
- 12 oz green peas (fresh or frozen)
- 3 radishes, watermelon preferred
- 1 block feta, preferably in brine
- 2 lemons
- 1 bunch mint
- 1/4 cup vegetable stock
Method:
Bring a medium pot of salted water to a boil. Wash and dry the fresh produce. Trim the ends of the radishes and cut in half lengthwise. Using a mandoline (or a sharp knife), carefully cut the radishes into thin slices. Crumble the feta into a small bowl. Zest 1 lemon; cut both lemons in half and squeeze the juice into a small bowl. Pick the mint leaves from the stems.
Add the peas, vegetable stock, 3/4 of the mint leaves, half the lemon juice, lemon zest, and a big pinch of salt to a food processor (or blender). Puree until smooth; taste then season with salt if desired.
Add the orzo to the pot of boiling water. Cook according to package instructions, typically 8 to 10 minutes or until al dente. Reserving 1/2 cup of pasta water, drain the orzo in a strainer; return to the pot.
To the pot of cooked orzo, add 3/4 of the pea puree, 3/4 of the sliced radishes, 3/4 of the crumbled feta, remaining lemon juice, and the reserved pasta water. Cook for 1 to 2 minutes, or until the liquid has been absorbed. Turn off the heat; taste then season if desired. Plate the finished orzo in a bowl; garnish with the remaining radish slices, pea puree, feta, and mint leaves.