Orzo Pasta with Sugar Snaps


1 ˝ 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.