Orzo With Peas and Parsley Pesto

• 2 garlic cloves, halved, green shoots removed
• 2 cups tightly packed flat-leaf parsley leaves
• Salt to taste
• 13 cup extra virgin olive oil
• 6 tablespoons freshly grated Parmesan
• Freshly ground pepper
• 10 ounces (1 1/3 cups) orzo
• 1 1/2 cups fresh peas (about 1 3/4 pound in the shell)
• Additional grated Parmesan or Pecorino for serving (optional)

1. Make the pesto.
2. Turn on a food processor fitted with the steel blade and drop in the garlic.
3. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl.
4. Alternatively, mash with a generous pinch of salt in a mortar and pestle.
5. Add the parsley to the food processor (or to the mortar and pestle) and process until finely chopped (or grind to a paste in the mortar and pestle).
6. With the machine running, add the olive oil in a slow stream and process until the mixture is smooth (or slowly work into the mixture using the mortar and pestle).
7. Stop the machine, scrape down the sides of the bowl and add the cheese.
8. Pulse to combine.
9. Measure out 1/3 cup and refrigerate the rest in a covered container.
10. Bring a large pot of generously salted water to a boil and add the orzo.
11. Cook 5 minutes.
12. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente.
13. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto.
14. Serve, passing more Parmesan or Pecorino in a bowl.

garlic, tightly packed flatleaf, salt, extra virgin olive oil, freshly ground pepper, orzo, fresh peas, parmesan

Taken from cooking.nytimes.com/recipes/1014687 (may not work)