Creamy Orzo - cooking recipe

Ingredients
    1 lb orzo pasta
    2 tablespoons olive oil
    1 large shallot, finely chopped
    1 garlic clove, minced
    1 (14 1/2 ounce) can diced tomatoes, juices drained
    1 1/4 cups whipping cream
    1 cup frozen peas, thawed
    3/4 cup parmesan cheese, freshly grated
    salt & freshly ground black pepper (to taste)
Preparation
    Bring a heavy large saucepan of salted water to boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes.
    Drain - reserving 1 cup of the cooking liquid.
    Meanwhile, heat oil in heavy large pan frying pan over medium heat. Add the shallot and garlic, saute until until tender (about 2 minutes).
    Add the tomatoes and cook until tender (5-8 minutes).
    Stir in cream and peas.
    Add orzo and toss to coat.
    Remove from heat; add the Parmesan to the pasta mixture and toss to coat.
    Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved pasta water to maintain a creamy consistency.
    Season with salt & pepper.

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