In a saucepan over medium heat, melt butter. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute.

Add uncooked orzo, chicken broth, salt, Italian seasoning, and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for 10 minutes, or until most of the liquid has been absorbed and orzo is al dente (check your pasta's package directions for exact cooking times).

Over low heat, add peas and Parmesan cheese. Stir for about a minute, or until cheese is melted. Remove from heat and allow to set for 5 minutes before serving.

Serves 6

NOTE: It is important to accurately measure your pasta and broth, as the entire dish is cooked in a single pot. Most of the liquid should be absorbed by the pasta as it cooks. Your pasta will continue to absorb liquid as it stands - if your sauce looks runny, allow to set for 5 minutes. Dish is best served immediately, as leftovers will be much less creamy than when served fresh, but will still be tasty.