Monday, November 15, 2004

Peas and orzo with olives, tarragon, and pecans

Poor you. You've been invited to a pot-luck but don't know what kind of snap-the-head-back deliciousness you can bring that won't tie up the host's oven, or that will travel well, or that won't require two days slaving in the kitchen with every pot and pan and device known to marketing. So you've stayed home, feeling sorry for yourself, and putting a major dent in that 1.75 liter bottle of Fleishmanns. This, of course, puts an undue strain on your liver, necessitating a lengthy hospital stay, a complete change of blood, and vast quantities of makeup to cover that sallow complexion.

Don't despair. Try this.

Peas and orzo with olives, tarragon, and pecans

2 Tbs. fresh squeezed lemon juice
2 Tbs. minced, dry oil-cured black olives
1 Tbs. minced fresh tarragon leaves
1 clove garlic, minced
several grinds black pepper
3 Tbs. chopped raw unsalted pecans
1 cup orzo
1 lb. frozen petite peas
2 tsp. olive oil
6 fresh lemon wedges

Bring six cups of water to boil in a large saucepan with the salt. Meanwhile, in a small bowl, combine the lemon juice, olives, tarragon, garlic, and pepper and set aside at room temperature. Place the pecans in a single layer in a dry, heavy-bottomed skillet over medium-high heat and cook, stirring frequently, for several minutes, until nuts are browning and emit a wonderful roasted aroma. Remove them from the pan and set aside.

Cook the orzo in salted boiling water for about 10 minutes, until it is al dente, then add the frozen peas. As soon as the water comes back to a boil, transfer the orzo and peas to a colander and drain very well. In a warmed serving bowl, toss the orzo and peas with the olive oil until well combined, then with the olive mixture and the pecans. Garnish with lemon wedges and serve hot or at room temperature.

6 side-dish servings, easily doubled. And let's face it, nobody likes peas. But I can guarantee you they'll enjoy this dish.

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