Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
Melt butter in a pan over medium heat.
Cook and stir garlic in melted butter until lightly browned, about 5 minutes.
Stir orzo into the pan with garlic, then mix in parmesan cheese, milk, parsley, salt, and black pepper.
For the Ricotta Dumplings with Peas
Bring a large pot of salt water to boil on high. In a large bowl, combine the cheeses, egg yolks, and chives. Season with salt and pepper. Gently mix in the flour until just combined, taking care not to overmix. Set aside.
Lightly sprinkle a work surface with flour. Using a bench scraper, cut dough into 4 pieces. Roll 1 piece into a 1-inch-wide rope, cutting dough in half if needed. Slice rope into ½-inch dumplings. Repeat with remaining dough and add dumplings to boiling water. Cook until dumplings are cooked through and float. Using a slotted spoon, transfer dumplings to a paper towel–lined plate to drain.
In a 12-inch pan, heat the oil and butter on medium-high. Once butter is melted, add both peas. Cook 3–5 minutes until snap peas are tender and bright green. Remove from heat. Add cooked ricotta dumplings. Serve with orzo and enjoy.