- 1 cup orzo, dry
- 2 medium carrot
- 1/2 cup green peas, frozen
- 1/4 cup Parmesan cheese
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- Peel and chop carrots. Thaw green peas.
- Cook the pasta according to package directions and drain.
- Toss warm pasta with the carrots, peas, cheese and olive oil or melted butter. Serve warm.