Split Pea Green Pea Orzo Salad Food

SPLIT PEA & GREEN PEA ORZO SALAD

Steps:

• Sort through split peas, discarding any debris; then rinse and drain peas. In a 2-quart saucepan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover and simmer until split peas are tender to bite (about 25 minutes); drain and discard cooking liquid. Transfer the split peas to a large bowl, add frozen peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool. (about 3 minutes).
• Meanwhile, in a 4-5 quart saucepan, bring about 8 cups water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes (or cook according to package instructions). Drain, and rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon zest, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.
• To serve, line 4 individual plates with lettuce leaves; top each plate equally with pea mixture. Garnish salads with mint and thyme sprigs. Season to taste with salt and pepper.

SPRING ORZO SALAD WITH PEAS AND LEMON VINAIGRETTE

Steps:

• Cook the Orzo: Bring a large pot of water to a boil and add in the tablespoon of salt. Add the orzo to the pot and cook for 5 to 7 minutes, then add the fresh peas and cook for an additional 2 to 3 minutes, until both the orzo and peas are tender. Drain and rinse with cold water until cool.
• add the oil, lemon juice, garlic, salt, pepper, and optional lemon zest to a small jar. Seal the jar and shake vigorously until emulsified; set aside.
• Transfer the orzo and peas to a large bowl, then add in the radishes, parsley, mint, and almonds. Pour the dressing over the salad and toss until well-combined. Season with additional salt and pepper to taste, if necessary
• Serve immediately, or place in the fridge for at least 30 minutes and serve cold. Leftovers will keep in the fridge for up to 5 days.

ONE-PAN ORZO WITH SPINACH AND FETA

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

BROAD BEAN, PEA & ORZO SALAD

Steps:

• Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.
• Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.

ORZO, PEA, AND PEPPER SALAD

Steps:

• In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
• Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
• Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
• Cool to room temperature, stirring occasionally.

GREEN SPLIT PEA & BASIL SALAD

Steps:

• Bring water to a boil and add split peas, reduce heat to a soft boil for approximately 25 minutes or until they are just tender. Drain and rinse until cool while preparing the remainder of the salad.
• Bring water to a boil, add pasta and reduce heat to a soft boil until pasta is cooked, but not over cooked. Drain and rinse with cold water until cool.
• In a small saucepan on medium heat, add olive oil, minced garlic and oregano. Sauté until garlic becomes tender and slightly brown, approximately 3 minutes. Remove from heat, add the lemon juice, stir together and set aside until cool.
• Place all ingredients together and toss with dressing, add some shredded cheese if you like and it is ready to serve.