Orzo Pasta with Sugar Snaps

 

1 ½ C orzo pasta (also called rosamarina)	2 T. butter or olive oil
1 T. chopped chervil or tarragon (opt.)	Salt and pepper
9 oz. (3 C) sugar snap peas, cut 1” pieces	2 T. chopped chives
1/3 C grated Parmesan cheese

 

Cook the pasta in a large pot of boiling water until it’s al dente, about 8 min.

 

Meanwhile, in a steamer, cook the peas until they’re just tender, 1 min.  Remove from the heat, and toss the peas with the drained pasta, butter or olive oil, herb, and 3 T of the grated cheese.  Add salt and pepper to taste.  Serve at once with the rest of the cheese on the side.