KUYPERS CREATIVE / DEVELOPMENT RECIPE
Tiny pasta, bright peas, and a creamy finish. Mint gets the last word rather than disappearing into the cooking water.
Untested draft. Measurements and timings need a physical trial.
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Make it
Yield: 2 main-course servings
Estimated timing: Estimated 10 minutes preparation and 15 minutes cooking; 25 minutes total. Untested estimate.
Ingredients
- 160 g dry orzo pasta
- 150 g frozen peas
- 60 g mascarpone
- 1 tablespoon olive oil
- 1 teaspoon finely grated lemon zest
- 15 mL fresh lemon juice
- 8 g fresh mint leaves, washed and thinly sliced
- 1/8 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 1.5 L water for boiling; reserve 60 mL pasta cooking water
Method
Boil pasta
Bring 1.5 L water to a boil in a medium saucepan. Add orzo and cook at a steady boil for the package time, stirring occasionally.
Add peas
Add frozen peas for the final 3 minutes of the pasta cooking time. Check that pasta is tender and peas are hot. Before draining, reserve 60 mL cooking water in a heatproof cup.
Make it creamy
Drain pasta and peas. Return to the saucepan off the heat. Fold in mascarpone, oil, lemon zest, juice, salt, pepper and the reserved 60 mL water until coated. Do not boil the finished sauce.
Finish
Fold in the sliced mint. Divide between two bowls and serve promptly. No cheese topping or extra garnish is included.
Allergens and handling
Contains wheat and milk; orzo may contain egg. Check pasta and mascarpone labels and cross-contact. No allergen-free claim.
Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.
Trial checks
- Check orzo brand and cooking time.
- Assess sauce consistency after 2 minutes; record measured changes.
