Orzo and Sugar Snap Peas

Orzo and Sugar Snap Peas

6 Servings 15 min Cook

Macros/Serving: 160 Calories


10 Cup Water
2 Cup Chicken Broth
1 1/2 Tsp Salt
3 0 Cup, whole Peas
3 Medium (4-1/8" long) Scallions
2 Tbsp Dill
8 Oz Orzo
1/4 Tsp Pepper


Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute.

Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth,

Drain sugar snaps in a colander.

Chop scallions and put sugar snaps peas, scallions, and dill in a bowl.

Return broth to a boil and cook orzo, stirring occasionally, until tender.

Reserve 1/2 cup broth, then drain orzo in a sieve.

Add hot orzo to sugar snap mixture along with pepper and remaining salt and toss, adding some of reserved broth if pasta seems dry.


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