Orzo and Sugar Snap Peas

Ingredients

• Water

  Plain, clean water

  10 cup or 2.37kg

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Salt

  Table

  1 ½ tsp or 9g

• Peas

  Edible-podded, raw

  3 ⅛ cup, whole or 197g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Dill

  Fresh

  2 tbsp or 1g

• Orzo

  Safeway

  8 oz or 227g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth,
2. Drain sugar snaps in a colander. Chop scallions and put sugar snaps peas, scallions, and dill in a bowl.
3. Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining salt and toss, adding some of reserved broth if pasta seems dry.

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