Chervil is a much-loved herb in Greece, where it's called myronia. If unavailable, substitute 7 tablespoons fresh parsley plus 1 tablespoon fresh tarragon. You can also sub 1/2 teaspoon freshly ground black pepper for Maras. Serves 6 as a main course or 12 as a meze.
3 cups unsalted chicken stock (such as Swanson)
1/4 cup olive oil
5 garlic cloves, thinly sliced
8 ounces orzo (rice-shaped pasta)
1 teaspoon Maras pepper
1/2 teaspoon kosher salt
1/2 cup white wine
4 cups shelled fresh or frozen green peas, thawed
1/2 cup chopped fresh chervil
2 tablespoons grated lemon rind
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh dill
2 ounces feta cheese, crumbled (about 1/2 cup)
How to Make It
Bring stock to a simmer in a medium saucepan over medium heat.
Heat a high-sided sauté pan over medium-high heat. Add oil to pan. Add garlic; sauté 30 seconds. Add pasta, pepper, and salt; cook 3 minutes, stirring constantly. Add wine; cook 30 seconds. Add hot stock; bring to a boil. If using fresh peas, add to pan. If using frozen peas, add during the last 2 minutes of cooking. Cook the pasta mixture 10 minutes or until pasta is al dente, stirring frequently. Remove pan from heat; stir in chervil and the remaining ingredients.