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Creamy Orzo with Tomatoes and Peas
Try this rice shaped pasta for a change, your
kids will love it.
(Serves 8)
Ingredients:
1/2 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 medium shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 cup whipping cream
1/2 cup frozen peas, thawed
1/2 cup Parmesan cheese
Salt and freshly ground black pepper
Directions:
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Bring a heavy large saucepan of salted water
to a 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.
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Meanwhile, heat the oil in a heavy large
frying pan over medium heat. Add the shallot and garlic, and
sauté until
tender, about 2 minutes.
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Add the tomatoes, cream and peas. Bring up
to simmer or until heated through.
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Add the drained orzo and
toss to coat. Remove the skillet from the heat.
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Add the Parmesan to the pasta mixture and
toss to coat.
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Stir the pasta mixture until the sauce coats
the pasta thickly, adding enough reserved cooking liquid to maintain a
creamy consistency. Season the orzo with salt and pepper, and serve.
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