- 10 cups water
- 2 cups low-sodium fat-free chicken broth
- 1 1/2 teaspoons salt
- 1/2 pound sugar snap peas, trimmed and cut diagonally into 1/2-inch pieces
- 3 scallions, chopped
- 2 tablespoons chopped fresh dill
- 1 1/3 cups orzo (1/2 pound)
- 1/4 teaspoon black pepper
- Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth, then drain sugar snaps in a colander. Put sugar snaps, scallions, and dill in a bowl.
- Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.