If there is one thing I cannot and simply will not live without, it is pasta! I mean, it is so versatile, simple and inexpensive! I feel fairly confident that most people would agree with me on this one! But with that being said, I also feel like orzo is so underrated and there are not nearly enough recipes with this delicious rice like pasta! So light, so refreshing and SO gorgeous!

If you are new to the orzo gang, this is a must try! One bite and you will fall in love!

So first thing I did was pour about 2 cups of orzo into a saute pan over medium heat, with about a tablespoon or two of extra virgin olive oil and a clove of chopped garlic. You want to get the little pastas a light brown color. Once they start turning color, add 3 cups of chicken or veggie stock. I used a veggie stock because I had that on hand, but I am sure chicken would be just as yummy. To this you will add the juice of one lemon, a generous amount of salt and pepper, fresh chopped parsley (or dry if that is all you have) and the zest of one half of a lemon.

Bring this to a boil with the lid on. Let it boil for a good 5 minutes and then turn down to a simmer, still leaving the lid on, for about 5 more minutes. I wish there was a way for me to describe how beautiful this dish is, but you will know its time to add the peas when you are stirring it and can’t look away because of how pretty the pasta looks 🙂 It’s just…mesmerizing!

After adding the peas, throw in your freshly grated Grana Padano cheese (or parm if thats all you have) and stir.

I like to serve family style and add more cheese, parsley and lemon zest! This is just an absolutely tremendous dish on its own but for some added protein I also made some Grana Padano encrusted tilapia. I think any kind of light fish or chicken would pair well with this if you need a meat with your dinner!

Truth be told, this is a for sure staple in the Palicki household from here on out. Aaaannnnnd I may or may not have had it for breakfast this morning..no regrets!


2 cups of uncooked orzo

3 cups of veggie or chicken stock

2 cups of frozen peas

1 cup of grated Grana Padano cheese

2 tablespoons of olive oil

The juice of one lemon plus lemon zest