Arugula Orzo with Feta, Lemon & Mint

• 份量: 5 servings
• 准备时间: 15 minutes
• 总时间: 45 minutes

配料

Diamond Crystal kosher salt

6 cups arugula

2 cups fresh parsley (stems removed)

2 cups English peas

3 garlic cloves

1 lemon for juicing

1/2 teaspoon red pepper flakes

1/3 cup extra-virgin olive oil (plus more for garnishing)

16 ounces orzo, or any dried pasta of choice

2 ounces feta cheese (for garnishing)

1/2 cup fresh mint leaves (for garnishing)

步骤

Set a large pot of water to boil. Season with a few very generous pinches of salt.

Prepare and ice bath to the side.

When the water is boiling, add the arugula and parsley and let them cook for 30 seconds. Use tongs or a spider to immediately transfer to the ice bath.

Add the English peas to the boiling water. Boil for about 60 seconds, they will rise to the top when they are doing. Use a spider or slotted spoon to transfer them to the ice bath as well.

Lower the heat on the stove to medium low.

Pull the arugula and parsley out of the ice bath (you'll have to maneuver around some peas, but no worries), and squeeze out any excess water. Add them to a small blender.

Add the garlic, the juice from one lemon, red pepper flakes and olive oil to the blender. Scoop 1/3 cup of water from the ice bath and add that as well. Blend until a smooth green sauce forms. Taste and season with a few big pinches of salt. Set aside.

Increase the heat on the stove to high and bring the water back to a boil. Add the orzo and cook until nearly finished, 6-8 minutes. Reserve 2/3 cups of the salted pasta water, strain out the rest.

Add the orzo back to the pot and add the arugula sauce. Mix, adding splashes of the reserved pasta water to help everything emulsify.

Using a spider or slotted spoon, scoop the peas into the pasta and mix again.

Portion the orzo into five bowls, garnish each with a sprinkling of crumbled feta and some torn mint. Drizzle with olive oil and serve!