·1 and 1/2 cups dry orzo pasta
·1 tablespoon olive oil
·2 cloves garlic, minced
·3 and 1/2 cups chicken broth
·1 teaspoon fresh thyme leaves
·Zest from 1 lemon
·Half lemon, juiced
·1 1/2 cups fresh peas
·1/3 cup grated Parmesan cheese, plus more for garnish
·Salt and freshly cracked pepper, to taste
In a skillet over medium heat, add the olive oil and pasta. Cook, stirring occasionally, until toasted, only about 30-60 seconds. Add the minced garlic and stir it in, followed by the broth and thyme. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes, or until pasta has absorbed the water and is tender. Remove the lid and add the lemon zest, juice, and peas. Stir until peas are bright and cooked. Add the cheese, salt, and pepper. Then, serve and enjoy!
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