Ingredients:
1 lb orzo pasta
2 tablespoons olive oil
1 large shallots, finely chopped
1 garlic cloves, minced
1 (14 1/2 ounce) cans 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)
Directions:
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.
Servings: 6-8
Time preparation: 10 min.
Time total: 25 min.