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Creamy Lemon Orzo with Peas and Ham

6/23/2016, 6:31 a.m.
SERVINGS: 6 Ingredients 1 ¼ cups uncooked orzo or rosamarina pasta 4 small lemons 1 ½ cups cubed cooked ham ...

SERVINGS: 6

Ingredients

1 ¼ cups uncooked orzo or rosamarina pasta

4 small lemons

1 ½ cups cubed cooked ham

1 cup Greek plain yogurt (from 2-lb container)

2 tablespoons Dijon mustard

½ teaspoon salt

½ teaspoon pepper

1 shallot, finely chopped

1 box (9 oz) frozen sweet peas

1 cup chopped fresh mixed herbs (parsley, chives, dill weed, mint leaves, etc.)

½ cup sliced almonds, toasted

2 green onions, white and green parts thinly sliced

Directions

1 Cook and drain pasta as directed on package; set aside to cool slightly.

2 Meanwhile, into large bowl, grate peel of 1 lemon. Into measuring cup, squeeze enough lemon juice from lemons to measure 1/2 cup. Add 1/4 cup of the lemon juice to bowl of grated peel. Add pasta, and stir.

3 Stir in ham, yogurt, mustard, salt, pepper and shallot until well combined. Cover and refrigerate at least 2 hours but no longer than 24 hours.

4 Meanwhile, cook and drain frozen peas as directed on box. Cool; add to chilled pasta mixture along with herbs, toasted almonds and sliced green onions. Stir until well combined. Add enough of remaining 1/4 cup lemon juice to desired taste, as well as more salt and pepper, if needed. Cover and refrigerate leftovers.