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Enjoy San Joaquin Valley Living

Spring Lemony Orzo with Peas & Parmesan

Mar 30, 2019 11:00AM ● By Lana Granfors

What's Cookin'

April 2019
Story by Lana Granfors
Photos by Kara Stewart

SPRING has sprung and winter has melted away. Fill your kitchen with the aroma of bright, fragrant lemon, and fill your tummies with this great pasta dish. It makes a great side dish to chicken or lamb, or dice up prosciutto and stir it in at the end when you add the cheese.   Enjoy!

Spring Lemony Orzo with Peas & Parmesan

Serves 6 -8

Prep Time:  5 - 10 minutes

Cook Time:  15 - 20 minutes

Total Time:  20 - 30 minutes


2 T olive oil

1⁄2 cup diced onion

1 - 1 lb. dry orzo pasta

2 cloves garlic, minced

4 cups chicken broth

2 lemon, zested and juiced

1 10 oz. package frozen peas, thawed 

1⁄3 - 1⁄2 cup grated Parmesan cheese, more for garnish

Fresh cracked pepper and salt to taste


STEP 1: Heat olive oil in a skillet over medium heat.  Add onion and stir for about two minutes. Add the orzo and cook, stirring occasionally until toasted, about two more minutes. Stir in the minced garlic and continue on the heat for another minute or two, being careful not to let the garlic brown.

STEP 2: Add the broth, about a half cup at a time, stirring after each addition.

STEP 3: Bring to a boil, cover the skillet with a lid and turn down to a simmer for 10-15 minutes or until the pasta has absorbed most of the broth and is tender. Remove the lid and add the lemon zest, juice and peas.  Stir until the peas are bright and cooked.

STEP 4: Add the cheese and salt and pepper to taste and serve immediately.

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