※ Orzo, Peas, Mint & Feta Salad

Inspired by the delicious Pea, shallot, basil, mint & air dried ricotta salad at Giuseppe Arnaldo & Sons. Yes, cold peas. But beautifully swaddled in a tumble of shallots, mint, basil and shredded air-dried ricotta. The perfect combination.

  • 1 cup orzo pasta
  • 1 cup peas (fresh or frozen)
  • 2 tablespoons butter
  • 1 tablespoon very finely chopped fresh mint
  • 1 tablespoon very finely chopped fresh Italian parsley
  • Freshly cracked black pepper
  • Sea salt
  • 100gsm of Feta (I used Fage Authentic Greek Feta)
  • 1 tablespoon olive oil


Cook orzo in plenty of boiling salted water for 5 minutes; stir in the peas; cook until pasta is al dente and the peas are tender, about 5 minutes longer; drain.

Melt the butter in a saucepan; stir in the mint and parsley; add in the orzo and peas; toss to coat; let cool and add chopped parsley & mint, freshly cracked black pepper and coarse sea salt & roughly crumbled feta. Drizzle over olive oil & serve.


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