Nutrition per serving may change if servings are adjusted.
1 cup dried orzo pasta (6 oz.)
1½ cups fresh sugar snap pea pods, sliced diagonally
⅓ cup freshly shredded Parmesan cheese
¼ cup snipped fresh mint (see Tips)
2 tablespoons pine nuts, toasted
1 tablespoon extra-virgin olive oil
1 teaspoon white wine vinegar
¼ teaspoon salt
Cook orzo according to package directions, adding snap peas the last 1 minute; drain. Rinse with cold water; drain again.
Meanwhile, remove 1 tsp. zest and squeeze 2 Tbsp. juice from lemon. In a medium bowl combine lemon zest and juice and the remaining ingredients. Add orzo mixture, stirring to coat. If desired, cover and chill up to 4 hours before serving.
Tips: Chill up to 24 hours, but leave out the mint until ready to serve.