Last week I took a tip from the NY Times and decided to cook like it was spring, despite the weather, with a little help from a bag of frozen peas. The only sign of spring at the greenmarket has been delicate green garlic, so that's in here. And since I always have preserved Meyer lemons, I used some to brighten up the dish. Only a sort-of recipe for this because I didn't use measurements, or really think about what I was doing when I made this.
In a colander, run peas under cold running water to thaw them. Boil pasta in very salty water. Strain when it's al dente, reserving some cooking liquid, and set aside, covered. In a sauté pan, heat up some olive oil and add green garlic, let the oil bubble around the garlic for a bit before adding the zest of half a lemon, a handful of chopped parsley, and some chopped chives. Sprinkle in a pinch of salt, a few grinds of pepper, and the juice of half a lemon. Bring the heat to a simmer, add the orzo to the pan and incorporate into the sauce -- if it seems too dry add a little bit of the reserved cooking liquid and more olive oil. Toss in the peas, and some chopped preserved lemon (pips and pith removed). Taste for salt and pepper. If you'd like to add a little spice, I highly recommend Aleppo pepper.