Early Summer Peas with Minted Orzo and Pecorino Romano

Ingredients

• 1 box orzo pasta or acini de pepe
• 2 can low sodium chicken stock
• 8 tbs unsalted butter
• 1 tbs chicken base
• 1 tsp fresh cracked pepper
• 1 to 2 cups grated imported pecorino romano cheese
• ¾ to 1 cup finely chopped fresh mint
• 1 cup fresh peas ( you may use peas in the pod or in a pinch frozen baby peas)
• ½ to ¾ cup good dry white wine
• ¼ cup water or half and hal ( increase as as needed)
• Salt to taste (prefer fleur de gris from world market)

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