• 8 ounces orzo pasta
• 4 ounces shiitake mushrooms
• 1 tablespoon extra-virgin olive oil
• 8 ounces fresh snow peas, trimmed and cut into 1/2-inch pieces
• 4 green onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup sliced almonds, toasted

Bring a large pot of salted water to a boil. Add the pasta and cook until just tender; drain and spoon into a serving bowl. While the pasta is cooking, remove the stems from the mushrooms and discard. Cut the mushroom tops into 1/4-inch slices. Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and cook for 3 minutes or until golden. Add the snow peas and green onions. Cook until the peas are crisp-tender, stirring occasionally Add the pea mixture to the orzo. Stir in the salt and pepper and sprinkle almonds over the top. Serve immediately.

Yield: 4 servings.