- 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
1. 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.
2. Melt the butter in the saucepan; stir in the mint and parsley; add the orzo and peas. Toss to blend. Serve at once.