Orzo Salad with Peas, Radishes, and Pecorino
The radish leaves may be substituted with Italian flat-leaf parsley or a combination of parsley and mint leaves. Serves 4-6 as a side dish.
1/2 pound (250 grams) orzo
2 tablespoons extra-virgin olive oil, divided
12 ounces frozen peas, defrosted, rinsed and dried
6-8 radishes, halved and thinly sliced
3 green onions, tips and ends discarded, sliced
1 shallot, minced
1/2 cup radish leaves, washed, coarsely chopped
Finely grated zest of one lemon
Juice of one half lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
Grated pecorino cheese (mild, not too piquant) for garnish
Bring a large pot of salted water to a boil. Add orzo and cook until al dente. Drain; toss with one tablespoon olive oil. Cool to room temperature.
Add the remaining ingredients except the pecorino cheese. Toss to combine and taste for seasoning. Serve sprinkled with cheese.