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.