+ 2 cups orzo (I didn't have orzo, so I improvised!)
+ 1 15 oz can light coconut milk
+ 2 cups water
+ 1 lemon
+ 1 piece of ginger, the size of your thumb, sliced
+ 1 cup frozen peas
+ 1 bunch scallions
+ olive oil
+ seasoning: salt, black pepper
Directions Step 1
In a pot, combine coconut milk, salt, 2 cups water, and sliced ginger. Bring to a boil. Add orzo and stir. Cook until al dente (~7 minutes). Once cooked, drain well and remove ginger slices.
While the pasta is cooking, chop the scallions and lemon.
In a saucepan, heat a drizzle of olive oil. Add scallion ends, cook until translucent. Then mix in peas and pasta. Let sit to allow pasta to become brown and crispy. Finish with a squeeze of lemon juice!