Prep 10 mins
Cook 10 mins
- 1 cup orzo pasta
- 1 cup peas (fresh or frozen)
- 2 tablespoons butter
- 1 tablespoon very finely chopped of fresh mint
- 1 tablespoon very finely chopped fresh Italian parsley
- Cook orzo in plenty of boiling salted water for 5 minutes; stir in the peas; cook until pasta is al dente and the peas are tender, about 5 minutes longer; drain.
- Melt the butter in a saucepan; stir in the mint and parsley; add in the orzo and peas; toss to coat; serve immediately.