Spring is finally here, which means I’m in the mood for something zingy, bright and zesty! This Arugula Orzo with Feta, Lemon & Mint is the perfect recipe for this time of year, and it’s so easy to make. All of the flavors come together in one simple sauce that’s so addicting. Plus, April is prime time for arugula and peas, so if you want to cook seasonally this year, this recipe is perfect.
The arugula really makes this orzo dish shine. I’ve always thought of arugula as more of an herb than a leafy green – it’s peppery, light and slightly bitter, making for the perfect base for a pasta sauce. It adds a depth of flavor that few other greens can, but still keeps the whole dish bright and vegetal.
This recipe is flexible, too. If you’re not a fan of one or more of the ingredients, there are plenty of substitute options that work just as well (I’ll get into that later!). Overall, this is the spring dish of my dreams, and I can’t wait for you to try it. It’ll brighten your day!
Table of contents
The ingredients you’ll need for this arugula orzo
This recipe is a great option for a quick weeknight meal because the ingredients are so simple. Many of them are pantry staples, and all of them are easy to find this time of year. Here’s everything you’ll need for this orzo dish:
- Diamond Crystal kosher salt
- 6 cups arugula
- 2 cups fresh parsley, stems removed
- 2 cups English peas
- 3 garlic cloves
- 1 lemon, for juicing
- 1/2 teaspoon red pepper flakes
- 1/3 cup extra-virgin olive oil, plus more for garnishing
- 16 ounces orzo, or any dried pasta of choice
- 2 ounces feta cheese, for garnishing
- 1/2 cup fresh mint leaves, for garnishing
A few substitution ideas
I know that a couple of the ingredients in this recipe are not everyone’s cup of tea, so I’ve come up with a small list of substitutions that will work just as well. And don’t worry, it’s easy to substitute these ingredients!
The arugula
- Spinach
- Kale
- Swiss chard
the parsley
- Cilantro
- Chives
- Basil
- *Note: Do not replace the parsley with mint! This will overwhelm the sauce.
the English peas
- Edamame
- Fresh cut asparagus
- Fresh cut green beans
the feta
- Ricotta Salata
- Parmesan
- Pecorino
- Vegan feta or cashew cheese
- Hemp seeds and flaky salt
the orzo
- Any pasta shape will work with this recipe! I prefer something small that will fit on a fork, but by all means, use what you have.
What is blanching?
Blanching is a cooking method where an ingredient is cooked in boiling water and then quickly dunked into an ice bath. When the ingredient is placed in the ice bath, it rapidly stops cooking, which is called shocking. Leafy greens, herbs and other green vegetables are commonly blanched because the process helps preserve their flavor and green color.
In this recipe, the arugula, parsley and English peas are blanched to ensure the dish comes out the most flavorful and vibrant that it can possibly be. If you skip this step, the pasta sauce may lose some of its color and the peas will become soft and fall apart in the pasta. It’s crucial to blanch these ingredients for this dish, but luckily, it’s incredibly fast and easy!
How to bring this arugula and lemon sauce together
This sauce is perfect for this recipe, but it’s so versatile and amazing with almost anything that needs a peppery and acidic pop. Try a spoonful on top of hummus for an afternoon snack, or mix it with some greek yogurt or skyr for an incredible salad dressing! Here’s how to make it:
- Set a large pot of water to boil. Season with a few very generous pinches of salt.
- Prepare an ice bath to the side.
- When the water is boiling, add the arugula and parsley and let them cook for 30 seconds. Use tongs or a spider to immediately transfer to the ice bath.
- Lower the heat on the stove to medium-low.
- Pull the arugula and parsley out of the ice bath (you’ll have to maneuver around some peas, but no worries), and squeeze out any excess water. Add them to a small blender.
- Add the garlic, the juice from one lemon, red pepper flakes and olive oil to the blender. Scoop 1/3 cup of water from the ice bath and add that as well. Blend until a smooth green sauce forms. Taste and season with a few big pinches of salt.
Looking for more spring recipes?
I love this time of year!
And that’s everything for this Arugula Orzo with Feta, Lemon & Mint!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Arugula Orzo with Feta, Lemon & Mint
Equipment
- 1 large pot
- 1 pair of tongs or a spider
- 1 small blender
Ingredients
- Diamond Crystal kosher salt
- 6 cups arugula
- 2 cups fresh parsley stems removed
- 2 cups English peas
- 3 garlic cloves
- 1 lemon for juicing
- 1/2 teaspoon red pepper flakes
- 1/3 cup extra-virgin olive oil plus more for garnishing
- 16 ounces orzo, or any dried pasta of choice
- 2 ounces feta cheese for garnishing
- 1/2 cup fresh mint leaves for garnishing
Instructions
- Set a large pot of water to boil. Season with a few very generous pinches of salt.
- Prepare and ice bath to the side.
- When the water is boiling, add the arugula and parsley and let them cook for 30 seconds. Use tongs or a spider to immediately transfer to the ice bath.
- Add the English peas to the boiling water. Boil for about 60 seconds, they will rise to the top when they are doing. Use a spider or slotted spoon to transfer them to the ice bath as well.
- Lower the heat on the stove to medium low.
- Pull the arugula and parsley out of the ice bath (you'll have to maneuver around some peas, but no worries), and squeeze out any excess water. Add them to a small blender.
- Add the garlic, the juice from one lemon, red pepper flakes and olive oil to the blender. Scoop 1/3 cup of water from the ice bath and add that as well. Blend until a smooth green sauce forms. Taste and season with a few big pinches of salt. Set aside.
- Increase the heat on the stove to high and bring the water back to a boil. Add the orzo and cook until nearly finished, 6-8 minutes. Reserve 2/3 cups of the salted pasta water, strain out the rest.
- Add the orzo back to the pot and add the arugula sauce. Mix, adding splashes of the reserved pasta water to help everything emulsify.
- Using a spider or slotted spoon, scoop the peas into the pasta and mix again.
- Portion the orzo into five bowls, garnish each with a sprinkling of crumbled feta and some torn mint. Drizzle with olive oil and serve!
It’s good! Way to disguise arugala in plain sight!
Here’s my tips for the home cook:
1) consider having 2 ice bowls if you can. Or transfer the arugula and parsely to the blender before putting the peas in the ice bath too. This is my only regret (was messing with the bowl of greens for way too long 😅)
2) don’t forget to save the pasta water (why do I always forget this). I added a few tbsp of vegan whipping cream on a whim instead of the starchy water and it turned out good!
3) don’t skip the feta! Or the mint. Its so good.
4) trader joes actually has all these ingredients rn if you only want to hit up a single store 😊
This was SO GOOD! I love pesto and this felt like a fresh, bright take on that! I topped with goat cheese instead of feta and added a bit of asparagus and they were delicious subs! Don’t skip the mint, it takes this to another level!
So SO happy you liked it! And goat cheese sounds phenomenal!
so good! me being me, i read 6 oz of arugula instead of 6 cups, but the flavors still came through and was so tasty. i also didn’t have enough orzo on hand so my version was a bit sauce heavy, and no complaints on that front! i struggle to find inspiration for spring meals and this just hit the spot.
I’m so happy you liked it! If you want to add even more “spring” to it, it’s also great with some grilled asparagus (to help with any excess sauce!). But thank you for taking the time to leave such a kind review!
Wonderful dish! I love arugula but I’d never made a sauce out of it before. I’ve made this twice now, the first time with cilantro and the second time with parsley. I didn’t garnish with mint either time but it was really fabulous with the parsley! I also added frozen cooked shrimp to the leftovers for take-to-work lunches with more protein and that was good too!