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Entree
Italian
8 servings
5 minutes
10-15 minutes
1 pound orzo pasta
2 tablespoons extra virgin olive oil
2 tablespoon unsalted butter
2 cloves peeled garlic, minced
1/2 pound mushrooms, washed and quartered
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound English peas, shelled
1 Key lime, juiced
1 tablespoon balsamic vinegar
1/4 teaspoon chili flakes
In a sauté pan over high heat, add the olive oil and butter. When the butter is melted add the garlic, cook for 30 seconds and add the mushrooms. Season with salt and pepper.
When the mushrooms are tender (about 5 minutes), add the peas and the lime juice. Cook until heated through, stirring frequently. Add the vinegar and the pepper flakes and stir to mix.
Place the orzo in a bowl, add the English Pea mixture and carefully stir to combine. Serve hot.
Fresh English Peas are a perfect complement to dishes like this because of their flavor, crispness and color. To remove the peas from the pod, simply pull off the string, open the pod and push out the peas.
