30-Minute Creamy Lemon Pepper Orzo with Peas
One-pan lemon pepper orzo turns creamy with a splash of cream and a handful of peas.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (125 reviews)
INSPIRED BY
Built for busy weeknights with fast cook times and big flavor from pantry staples.
Story
This is the kind of recipe I make when I want something comforting but I do not want a sink full of dishes. Everything comes together quickly, and the ingredients are easy to keep on hand. I like setting out a few toppings so everyone can make their plate their own. It is simple, cozy, and dependable.
By Casey
Ingredients
- Orzo pasta
- Olive oil
- Garlic
- Chicken broth or vegetable broth
- Frozen peas
- Heavy cream
- Parmesan cheese
- Lemon (zest and juice)
- Black pepper
- Kosher salt
- Baby spinach (optional)
- Red pepper flakes (optional)
Instructions
- Sauté garlic in olive oil just until fragrant.
- Stir in orzo and toast 1 minute for a nutty flavor.
- Pour in broth, simmer and stir often until the orzo is tender.
- Stir in peas and cook 2 minutes until hot.
- Finish with cream, parmesan, lemon zest, lemon juice, and lots of black pepper.
- Rest 2 minutes, then serve with extra parmesan and pepper.
Chef Tips
- Stir often, it keeps the orzo from sticking and helps it get creamy.
- Add spinach at the end for extra greens, it wilts fast.
- If it thickens too much, loosen with a splash of broth or water.
Cook's Notes
- Toasting the orzo adds flavor, do not skip it.
- Lemon zest gives the strongest citrus punch.
- Leftovers thicken, reheat with a splash of broth.