Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

Name: Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta
Total time: 21 min
Ingredients: 3 cups unsalted chicken stock (such as Swanson); ¼ cup olive oil; 5 garlic cloves, thinly sliced; 8 ounces orzo (rice-shaped pasta); 1 teaspoon Maras pepper; ½ teaspoon kosher salt; ½ cup white wine; 4 cups shelled fresh or frozen green peas, thawed; ½ cup chopped fresh chervil; 2 tablespoons grated lemon rind; 3 tablespoons fresh lemon juice; 3 tablespoons chopped fresh dill; 2 ounces feta cheese, crumbled (about 1/2 cup)

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Total: 21 minutes

Servings: 3.5

Author : Aglaia Kremezi

Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

Instructions

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Step 1

Bring stock to a simmer in a medium saucepan over medium heat.

Step 2

Heat a high-sided sauté pan over medium-high heat. Add oil to pan. Add garlic; sauté 30 seconds. Add pasta, pepper, and salt; cook 3 minutes, stirring constantly. Add wine; cook 30 seconds. Add hot stock; bring to a boil. If using fresh peas, add to pan. If using frozen peas, add during the last 2 minutes of cooking. Cook the pasta mixture 10 minutes or until pasta is al dente, stirring frequently. Remove pan from heat; stir in chervil and the remaining ingredients.

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