Ingredients

serves 4

　　1 cup orzo (Greek pasta)

　　2 tablespoons unsalted butter

　　1 shallot, minced (about 2 tablespoons)

　　Zest of 1 lemon

　　1 pound fresh peas, shelled, or 2 cups frozen peas

　　Coarse salt and freshly ground pepper

　　2 tablespoons freshly chopped mint

　　

Step 1

Cook the orzo according to package directions. Melt the butter in a medium saucepan over medium heat. Add the shallot and lemon zest, and sauté until translucent.

　　

Step 2

Add the peas, and cook until bright green and tender, adding a little water if the shallots brown before peas are tender.

　　

Step 3

Add the cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in the mint.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.