1 1/2 cups uncooked orzo pasta, which yields 4 cups cooked orzo pasta
1 1/2 cups diced celery
4 Tablespoons butter
1 1/2 Tablespoons lemon juice
1 Tablespoon grated lemon peel
3/4 teaspoon salt
* 1/2 teaspoon white pepper
3 Tablespoons fresh dill weed, minced
**1/2 pound fresh snap peas
Cook orzo as directed on package and set aside.
Meanwhile, in n large saute' pan, saute' celery in butter until softened.
Add lemon juice, lemon peel, salt, pepper, dill, and snap pea pods. Toss with cooked orzo.
Cover and heat until pasta is warmed through.
Serve at once.
**(I used white pepper, but if you don't have it, you can use black, you will just see the specks of pepper.)
** The recipe called for 4 ounces of snap peas, but once I mixed them in with the orzo, I didn't think it looked like enough, so I doubled it. Next time I make it, I will use a full pound of peas (frozen English peas would work in this as well.) because we love them.
I made this the night before and reheated in the microwave until
hot. That did tend to cook the peas more than I like, so I do think you should try to serve it as soon as it is done.
Posted by GourmetGal
February 29, 2012