Kritharoto (Orzo Pasta) With Peas, Lemon, And Feta

• 3 cups unsalted chicken stock (such as Swanson)
• 1/4 cup olive oil
• 5 garlic cloves, thinly sliced
• 8 ounces orzo (rice-shaped pasta)
• 1 teaspoon Maras pepper
• 1/2 teaspoon kosher salt
• 1/2 cup white wine
• 4 cups shelled fresh or frozen green peas, thawed
• 1/2 cup chopped fresh chervil
• 2 tablespoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh dill
• 2 ounces feta cheese, crumbled (about 1/2 cup)

1. Bring stock to a simmer in a medium saucepan over medium heat.
2. Heat a high-sided saute pan over medium-high heat. Add oil to pan. Add garlic; saute 30 seconds. Add pasta, pepper, and salt; cook 3 minutes, stirring constantly. Add wine; cook 30 seconds. Add hot stock; bring to a boil. If using fresh peas, add to pan. If using frozen peas, add during the last 2 minutes of cooking. Cook the pasta mixture 10 minutes or until pasta is al dente, stirring frequently. Remove pan from heat; stir in chervil and the remaining ingredients.

chicken, olive oil, garlic, orzo, maras pepper, kosher salt, white wine, green peas, chervil, lemon rind, lemon juice, dill, feta cheese

Taken from www.myrecipes.com/recipe/kritharoto-orzo-pasta-peas-lemon-feta (may not work)