Orzo with Minted Ricotta

25 min.
4 Servings
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  • 1 yellow onion
  • 1 bunch Nature’s Basket organic mint
  • 1 cup Giant Eagle whole milk Ricotta
  • 1 bunch green onion
  • 2 Tbsp. Giant Eagle unsalted butter
  • 1 lb. Market District No. 65 semolina orzo
  • 1 pkg. (14.4 oz.) Birds Eye sweet garden peas
  • 4 cups Giant Eagle vegetable broth
  • 4 oz. shaved Parmesan, divided
  • 1 tsp. kosher salt
  • ¼ tsp. ground black pepper


  Prep Time: 10 min. • Cook Time: 15 min.

Finely dice the onion. Slice the green onions thinly on the bias. Remove the mint leaves from the stems and slice very thin. Stir half of the mint into the Ricotta with a pinch of salt and pepper.

Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally until soft and translucent but not brown. Add in the vegetable broth and orzo pasta and bring to a boil. Continue to cook, stirring occasionally until the pasta is tender, about 10 minutes. Add a little water if the pasta gets too dry. Once the pasta is tender, stir in the peas, half the Parmesan, half the mint and half the green onions. Season with salt and pepper.

Divide the orzo between 4 bowls and top with the minted Ricotta, the remaining, mint, green onions and Parmesan.