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 tsp or 6g

• Peas

  Edible-podded, raw

  3 cup, whole or 189g

• Scallions

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

  2 medium or 30g

• Dill

  Fresh

  2 tbsp or 1g

• Orzo

  Barilla

  8 oz or 224g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring water, broth, and salt to a boil. Blanch sugar snap peas for 1 minute, then transfer them with a slotted spoon to a bowl of cold water to stop cooking, leaving the broth in the pot.
2. Return the broth to a boil and cook the orzo, stirring occasionally, until tender. Reserve 1/2 cup of the broth, then drain the orzo.
3. Drain the sugar snap peas in a colander. Chop the scallions and combine them with the sugar snap peas and dill in a bowl.
4. Add the hot orzo to the sugar snap mixture along with salt and pepper to taste. Toss, adding some of the reserved broth if the pasta seems dry, and serve.