|300 g||Frozen Peas|
|200 g||Orzo Pasta|
|150 g||non-fat Greek yogurt|
|4 tbsp||extra-virgin olive oil|
|2 cloves||Garlic (Small)|
|1||Mint Leaves (Handful)|
|40 g||Hard Cheese (optional)|
|Salt and Pepper|
Bring a kettle of water to the boil. Pour a little boiling water over the peas to defrost them and pour the rest into a saucepan ready to cook the orzo.
Drop the orzo into the pan, giving it a good stir so that it doesn’t stick together, then cook according to packet instructions.
Drain the peas, then place half in a small food processor with the yoghurt, olive oil, lemon zest and juice. Season with salt and pepper, then blitz until you have a smooth green pasta sauce.
When the pasta has cooked, drain and return to the pan over a low heat.
Stir through the yoghurt sauce and remaining peas until everything is warmed through, then tip into a bowl, scatter over the mint and top with a good crack of black pepper and some grated cheese, if using.