INGREDIENTS
2 tbsp
Chiffonade fresh basil
1/2 cup
Green peas, frozen petite
1 tsp
Lemon, zest
1
Lemon, Juice of
1 cup
Onion
3 cups
Chicken stock or low-sodium broth
1 1/2 cups
Orzo or pearl barley
1
Salt and freshly ground black pepper
2 tbsp
Olive oil, extra-virgin
1/4 cup
Heavy cream
1/3 cup
Parmesan cheese, grated
1/2 cup
White wine, dry