Spring is right around the corner, and while the weather might not look like it’s received the memo in some areas, this recipe is a bit of spring inspiration that will surely lighten up your dinner plate no matter where you sit. It’s a fresh and lovely pasta dish, bright with citrus and brimming with sweet and snappy peas, fresh herbs, and baby arugula.
The pasta in this recipe is orzo, which resembles rice, but is, in fact, made from semolina flour. It’s toothsome and satisfying to eat, and the little morsels bind together this garden-fresh pasta salad. In this recipe, the orzo is cooked and drained, and while still warm, tossed with the peas and aromatics to release their flavor. Fresh herbs and arugula are then added to lightly wilt and release their aroma.
