Orzo With Peas and Parsley Pesto

1. 1

   Make the pesto.

2. 2

   Turn on a food processor fitted with the steel blade and drop in the garlic.

3. 3

   When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl.

4. 4

   Alternatively, mash with a generous pinch of salt in a mortar and pestle.

5. 5

   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).

6. 6

   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).

7. 7

   Stop the machine, scrape down the sides of the bowl and add the cheese.

8. 8

   Pulse to combine.

9. 9

   Measure out 1/3 cup and refrigerate the rest in a covered container.

10. 10

    Bring a large pot of generously salted water to a boil and add the orzo.

11. 11

    Cook 5 minutes.

12. 12

    Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente.

13. 13

    Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto.

14. 14

    Serve, passing more Parmesan or Pecorino in a bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.