Saturday, August 14, 2010
I really love this recipe from Giada. The creaminess reminds me of a speedy risotto-- comfort on a plate. If you haven't cooked with Orzo before, it is a fun change from other pasta noodles.
1 lb orzo pasta
2 T olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 14.5 oz can of diced tomatoes, juices drained
1 1/4 C of whipping cream
1 C frozen peas, thawed
3/4 C freshly grated Parmesan
salt and pepper
Bring a heavy large pot 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 one cup of the cooking liquid.
Meanwhile, heat the oil in a frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 6 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the pan from the heat. Add the Parmesan to the pasta mixture, continue stirring until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season with salt and pepper. Bon Appetit!