Lemon Thyme Orzo (by Suzie Macriss)

1-1/2 cups chicken stock or broth
2 cups water
Pinch of dried red pepper flakes
1 garlic clove, minced or pressed
3/4 cup orzo
1/2 lemon, zested
2 T fresh chopped thyme leaves
salt

In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat.  Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes.  Remove from the heat, and stir in lemon zest and thyme leaves.  Season with salt to taste, and transfer to a serving bowl.

Optional:  add 1 cup cooked diced chicken and/or 1/2 cup halved cherry tomatoes

PESTO PASTA

• 3/4 pound fusilli pasta
• 3/4 pound bow tie pasta
• 1/4 cup good olive oil
• 1 cup pesto
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 tablespoons freshly squeezed lemon juice
• 1 1/4 cups mayonnaise
• 1/2 cup freshly grated Parmesan
• 1 1/2 cups frozen peas, defrosted
• 1/3 cup pignoli (pine nuts)
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions:

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.