In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of orzo pasta and sauté for 30–60 seconds, stirring frequently until the orzo turns slightly golden and fragrant.

Add 2 minced garlic cloves and 1 teaspoon of fresh thyme leaves to the skillet. Stir well and cook for about 1 minute until the garlic is aromatic.

Gradually add 4 cups of chicken broth, about 1 cup at a time, allowing the orzo to absorb each addition before adding more.

Once the broth is boiling, cover the skillet and reduce the heat to low. Let the orzo simmer for 8–10 minutes or until tender.

Remove the lid and stir in the zest and juice of 1 lemon along with 1 cup of peas. Cook for an additional 2-3 minutes.

Remove from heat, add ½ cup of grated Parmesan cheese, along with salt and pepper to taste, stirring until the cheese melts.