Orzo with peas and goat cheese
Serves 4
This pasta with tender green peas, tangy goat cheese and a lemony finish is an effortless indulgence and pairs perfectly with the bright acidity of Fumé Blanc.
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  1. 1 1/2 cups orzo
  2. 1 tbsp butter
  3. 1 large clove garlic, grated
  4. 1 cup frozen peas
  5. 1 pkg (140 g) plain or herbed goat cheese, crumbled
  6. 1/4 cup chopped fresh basil
  7. 2 tsp finely grated lemon zest
  8. Salt and pepper (to taste)
  9. Quartered grape tomatoes (optional)
  10. Crispy Prosciutto (optional, *see tip)
  1. Cook orzo for 6 minutes. Reserve 1 1/2 cups of cooking water before draining.
  2. Return pot to burner, set over medium-low heat; add butter and garlic and cook for 1 minute.
  3. Return orzo to pot along with peas, goat cheese and about 1 cup reserved cooking water. Cook, stirring constantly, until cheese is melted and pasta is hot throughout.
  4. Remove from heat; stir in basil and lemon zest. Season with salt and pepper to taste. (Add additional pasta water for a creamier texture as needed.)
  5. Spoon into bowls and garnish with quartered grape tomatoes and a sprinkle of crumbled Crispy Prosciutto (if using). Serve immediately.
  1. TIPS: This pasta should have a creamy, risotto-like texture but can thicken up quickly so be sure to have a little extra pasta water on hand to loosen it up as needed before serving.
  2. *Crispy Prosciutto: Spread 3 slices prosciutto on a parchment-lined baking sheet and toast in a 350°F oven for 6 to 8 minutes. Cool and coarsely crumble.
Adapted from Winexpert
Adapted from Winexpert
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