Spring Pea Orzo

  • Rosanne Posted: 04/20/14
    Worthy of a Special Occasion

    Way too much onion flavor, maybe 1 tablespoon of shallot. I will try next time with spring onion tops minced, but no shallots!

  • Lynnie491 Posted: 04/18/14
    Worthy of a Special Occasion

    I made this to take to a Maundy Thursday service and potluck held in a friend's home. It was a hit - so good. It is more time consuming that is initially apparent (blanching, mincing, toasting, etc.) But well worth it. Make sure you have that dressing ready to put on just as the orzo is ready.

  • CristyF Posted: 04/21/14
    Worthy of a Special Occasion

    Made this yesterday for Easter dinner and it was delicious. More prep time than expected, but worth it. Next time I will make the pasta and dressing one day ahead of time and then assemble the day of serving. Also, I'd like to see the lemon that produces a 1/2 cup of juice. I had to use 5 small lemons. I used mint and Italian parsley which made for a very fresh taste. Enjoyed the left-overs for lunch today with some canned tuna. I will definitely make this again.

  • Beckygreen Posted: 05/05/14
    Worthy of a Special Occasion

    This dish is absolutely delicious! Will be one of my go to recipes.

  • marlamunro Posted: 04/21/14
    Worthy of a Special Occasion

    I thought this was delicious. Yes, lots of prep work, but very fresh, especially with the addition of mint. I used toasted pine nuts instead of the almonds. Loved all the flavors!


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