6 Servings 15 min Cook
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.
