1. Bring a large pot of water to a boil; salt water, and add orzo. Cook orzo according to package directions until al dente; drain, and set aside. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
2. Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
3. Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint. Serve immediately.