Ingredients

• ½ lb. orzo
• ½ lb. sugar snap peas
• 1½ cups shelled, thawed edamame
• 2½ Tbsp. olive oil, divided
• 2 pints cherry or grape tomatoes, rinsed and dried
• 1 (5-oz. container) fresh baby spinach
• Zest of 1 lemon, plus 1 Tbsp. fresh lemon juice
• Kosher salt and ground pepper to taste
• ½ cup mint leaves
• Goat cheese, as needed

Directions

1. Bring a medium pot of salted water to a boil over high heat. Add orzo and cook 8 minutes. Stir in sugar snap peas and edamame; let water return to a boil and then cook 2 additional minutes.
2. Drain in a colander, rinse briefly with cold water to stop the vegetables from cooking, and then transfer to a large serving bowl.
3. Meanwhile, in a large sauté pan, warm 1 Tbsp. olive oil over high heat. Add cherry/grape tomatoes; let sit in hot pan 2 minutes without moving to blister.
4. Using a spatula, flip tomatoes to other side, and let sit another 2 minutes. Stir in baby spinach until wilted, just a couple minutes.
5. Remove from the heat and stir into the reserved serving bowl with orzo. Add remaining 1½ Tbsp. olive oil, lemon zest, lemon juice, salt, pepper, and mint leaves. Stir to combine.
6. Top with goat cheese pieces and serve.

To complete the meal: Serve with a fruit salad, like sliced peaches, blueberries, and basil slices.