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Orzo with Snow Peas, Mushrooms, and Almonds

Tags: main dish, side dish, sweet peas

Filled with the flavors of Fall, these cookies can be made with pumpkin straight out of your garden. A citrusy, sweet orange glaze highlights the rich pumpkin taste.

Yield :   4 servings


  • 8 ounces orzo pasta
  • 4 ounces shiitake mushrooms
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces fresh snow peas, trimmed and cut into ½-inch pieces
  • 4 green onions, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup sliced almonds, toasted


  • Bring a large pot of salted water to a boil. Add the pasta and cook until just tender; drain and spoon into a serving bowl.
  • While the pasta is cooking, remove the stems from the mushrooms and discard. Cut the mushroom tops into ¼-inch slices.
  • Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and cook for 3 minutes or until golden. Add the snow peas and green onions. Cook until the peas are crisp-tender, stirring occasionally.
  • Add the pea mixture to the orzo. Stir in the salt and pepper and sprinkle almonds over the top. Serve immediately.
Orzo pasta is shaped like rice, but is more tender and cooks faster. This dish is hearty enough for an entrée, and features delicious flavors and textures.

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