“Recipe comes from the Sunset Cookbook. This simple orzo salad is served with fresh mint and lemon nestled in butter lettuce leaves. The recipe advises not to thaw the green peas before stirring them into the salad as the warm split peas will heat them through.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sort through split peas, discarding any debris; then rinse and drain peas. In a 2-quart saucepan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover and simmer until split peas are tender to bite (about 25 minutes); drain and discard cooking liquid. Transfer the split peas to a large bowl, add frozen peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool. (about 3 minutes).
  2. Meanwhile, in a 4-5 quart saucepan, bring about 8 cups water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes (or cook according to package instructions). Drain, and rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon zest, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.
  3. To serve, line 4 individual plates with lettuce leaves; top each plate equally with pea mixture. Garnish salads with mint and thyme sprigs. Season to taste with salt and pepper.

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