Spring is here, so we are sharing an herbaceous new recipe from Jane Morgan, personal chef and recipe developer based in Brooklyn, NY, to help you make the most of the season's produce.
"Welcome to spring, my favorite cooking season. This pasta is a celebration of the gorgeous snap peas, pea shoots, and herbs showing up at the markets and are too good to be eaten any way but raw. The green things-to-pasta ratio is about 50/50, just how I like it, and the pasta is orzo, my unsung hero. It's wonderful warm, room temp, or straight out of the fridge, doesn't require any cooking beyond boiling the orzo, can be eaten with a spoon since everything is about the same size (delightful!), and will absolutely be my go-to stoop lunch and picnic dish this year.
The Arise Basil Olive Oil is the hero of the pesto–it's delicate and herbaceous, and it tastes like spring. I love how the rich, silky pesto plays with the crispy, sweet snap peas, chewy orzo, thick shreds of parmesan, and bright lemon; but it's also great slathered on olive oil-fried sourdough, with crispy eggs, drizzled over pan-seared fish, tossed with boiled potatoes, or frozen in ice cube trays for emergency pasta situations." - Jane Morgan
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