Easter is just around the corner. You’re likely planning ahead and looking for unique side dishes to serve with your Easter roast or ham. Look no further, the perfect dish is right here!
Say hello to this quick and easy orzo dish. It will definitely become your new go-to side. Orzo is small pasta shaped like a large grain of rice and makes a welcome change from typical rice side dishes. Orzo pasta is the star in this light, fresh and simple dish!
The orzo is combined with fresh spring peas (or frozen peas) and coated in a buttery, lemon-garlic sauce with a sprinkle of fresh parsley. This combination pretty much encompasses the flavours of spring. But it doesn’t have to be spring to love this simple refreshing side dish, it compliments many types of meat or fish dishes at any time of the year!
Here all the things you will love about this side dish:
- The orzo soaks up all the lemony-garlicky flavour
- Peas, garlic & parsley are healthy ingredients
- It’s a light dish
- It looks really pretty
- It’s quick to prepare
I usually can’t get enough of this flavourful combination, so I always hope for leftovers. It also tastes great cold the next day for lunch. If you don’t have lemon pepper seasoning, then just use black pepper.
Recipe
Lemon Garlic Orzo with Peas
Orzo pasta is combined with sweet spring peas and coated in a buttery, lemon-garlic sauce with a sprinkle of fresh parsley to make the perfect side dish that compliments many types of meat or fish dishes.
Ingredients
- 1 cup orzo pasta
- ¾ cup fresh spring peas or frozen peas
- 4 garlic cloves, crushed
- ¼ cup butter
- 1 lemon, zested
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon lemon pepper seasoning or freshly ground black pepper
- ¼ cup finely minced parsley, plus a few sprigs for garnish
- Lemon slices for garnish
Instructions
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Bring a medium saucepan filled with water to a boil over high heat. Lightly salt the water, add orzo and bring to a boil. Reduce heat to medium-high and cook the orzo for 8 minutes. Add the frozen peas, bring back up to a boil, and cook for 2 more minutes. Drain and rinse lightly with hot water.
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Meanwhile, in a 10 or 12” skillet, melt the butter over medium heat. Add garlic and sauté just until the garlic becomes fragrant and starts to look golden, about 1 minute. Add lemon zest and lemon juice and cook until heated.
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Add the cooked orzo and peas, parsley, salt and pepper to the skillet. Toss to combine well and cook until heated through, about 1 – 2 minutes.
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Transfer to a serving bowl, garnish with parsley and lemon wedges and serve warm.
Kay (HawaiisweetsbyKay) says
Hello Rita! I just subscribed to your emails after always seeing such beautiful and delicious dishes from your blog. I am so excited to try them!!! Thank you for all your wonderful recipes.
The Kitchen Fairy says
Thank you Kay! I hope you will have the opportunity to try some of my recipes. And may I say how amazingly beautiful your cakes are! I always admire them.
Bablofil says
Thanks, great article.
Sameer says
Do you have you tube channel?
Rita says
Hi Sameer: Thank you for your interest in The Kitchen Fairy. At the moment I do not have a YouTube channel but I may consider one for the future. So stay tuned!
Susan McDonald says
Wow, this was delicious!! Served it with salmon on Sunday and enjoying the leftovers this week for lunch!! Tonight, I am trying your Pork Medallions and already, I can tell it is gonna be a hit!!
Cheryl Corry says
Delicious side dish. So flavourful!
Rita Jakobschuk says
So glad you enjoyed this side dish! Orzo is often an under-used pasta but is so versatile! It absorbs the lemon and garlic flavours in this recipe beautifully. I often eat it as a main course! Thank you for making it.
Cheryl Corry says
Delicious side dish. So flavourful!