Orzo with Peas and Mint

1 cup orzo (small rice-shaped pasta)
2 Tbsp. butter
1 shallot, minced (about 2 Tbsp.)
Zest of 1 lemon
2 cups frozen or fresh shelled peas
Coarse salt and freshly ground pepper
2 Tbsp. freshly chopped mint

Cook orzo according to package directions. Drain, reserving cooking water. Melt butter over medium heat and saute' shallot and lemon zest until translucent. Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender. Add cooked orzo, season with salt and pepper, and toss to combine, adding a little of the reserved cooking water to moisten, if necessary. Remove from heat, and stir in mint.