Begin by heating the vegetable broth in a medium saucepan over medium heat until it’s just simmering. Add the orzo pasta, stirring occasionally to prevent sticking. Cook according to package instructions, usually about 8-10 minutes, until the orzo is tender but still al dente. Stir frequently to ensure even cooking and absorption of the broth’s flavor.
While the orzo cooks, heat the olive oil in a small skillet over medium-low heat. Add the minced garlic and sauté gently for about 1-2 minutes until fragrant and golden but not browned. This step infuses the oil with garlic flavor, which will carry through the entire dish.
When the orzo is almost done, stir in the fresh spring peas and cook for another 2-3 minutes, allowing the peas to become tender and vibrant green. Then, add the lemon zest and juice, stirring well to distribute the citrus brightness evenly.
Remove the saucepan from heat and gently fold in the ricotta cheese until creamy and well combined. Season the mixture with salt and pepper to taste, adjusting according to preference. The ricotta adds a luscious creaminess that rounds out the tangy lemon and sweet peas perfectly.
Drizzle in the garlic-infused olive oil for an added layer of flavor, then give everything a final stir. Serve warm, garnished with fresh basil leaves for a bright, herbal finish.
