1 1/4 cups fine egg noodles

3 cups chicken or vegetable broth

Salt

Freshly ground black pepper

1 tablespoon unsalted butter

1 medium leek, finely chopped

1 medium zucchini, cut into 1/2-inch dice

1/2 cup petit pois, defrosted

3 tablespoons finely chopped parsley, divided

1 tablespoon finely chopped mint

1. Preheat oven to 350 F. Toast pistachios in oven for 5 minutes or until lightly browned. Reserve.

2. In a medium saucepan heat 2 tablespoons of the oil on medium heat. Saute the rice and egg noodles for about 3 minutes or until evenly coated and very lightly browned. Add the broth, salt and pepper and increase heat to medium-high heat. Stir with a fork. Lower the heat, cover and simmer 15 to 18 minutes, or until cooked through and the liquid has evaporated.

3. Meanwhile, in a medium skillet heat the butter and remaining oil over medium heat. Add the leeks and saute, stirring occasionally, about 3 minutes or until soft. Add zucchini and continue sauteing for about 3 to 4 minutes or until cooked but slightly crisp. Season with salt and pepper.

4. When rice and noodles are cooked, add all vegetables, pistachios, 2 tablespoons parsley and the mint. Toss with a fork, taste for seasoning, and garnish with remaining tablespoon of parsley. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.