this is mollie katzen's 'cozy orzo' recipe. was great served hot with heaps of grated parm on top, but is also quite tasty at room temp. i think it would make a good pot-luck dish. i stirred in a bit of arugula, too. make sure you use a fine colander so your orzo doesn't disappear down the drain...
1 pound room-temperature cottage cheese
1/2 tsp salt
1/4 cup minced chives or scallions (i left out)
1 tsp grated lemon zest (i used zest of the whole lemon and juice of half)
black pepper to taste
1/2 pound orzo
1 cup frozen peas
grated pecorino or parmesan cheese for the top
combine the cottage cheese, salt, chives or scallions, lemon zest, and black pepper in a medium-sized bowl, and mix well.
cook the orzo in plenty of rapidly boiling water until it is tender. place the peas in a colander in the sink, and drain the pasta right into the peas. this will defrost the peas and cook them slightly. shake off the excess water, transfer the orzo and peas to the cottage cheese mixture, and stir gently. sprinkle with grated pecorino or parmesan, and serve warm or at room temperature, in bowls.
yield: 4 to 5 servings
prep time : 10 min
1 pound room-temperature cottage cheese
1/2 tsp salt
1/4 cup minced chives or scallions (i left out)
1 tsp grated lemon zest (i used zest of the whole lemon and juice of half)
black pepper to taste
1/2 pound orzo
1 cup frozen peas
grated pecorino or parmesan cheese for the top
combine the cottage cheese, salt, chives or scallions, lemon zest, and black pepper in a medium-sized bowl, and mix well.
cook the orzo in plenty of rapidly boiling water until it is tender. place the peas in a colander in the sink, and drain the pasta right into the peas. this will defrost the peas and cook them slightly. shake off the excess water, transfer the orzo and peas to the cottage cheese mixture, and stir gently. sprinkle with grated pecorino or parmesan, and serve warm or at room temperature, in bowls.
yield: 4 to 5 servings
prep time : 10 min