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Chop the onion into small pieces and fry in a pan with olive oil until soft
Add the minced garlic and cook for a couple more minutes
Add the orzo and vegetable stock, then simmer until al dente and almost done, adding more water if needed
Once the orzo is a couple of minutes away from being done, add the peas, cream cheese, dried basil, lemon zest and juice
Stir well and let it finish cooking, loosening the sauce with more water if needed
Season with salt and black pepper
Serve and top with chilli flakes