Creamy Orzo

By dmscott52

First tried 7/25/2015. Excellent side dish. Makes a lot, would be good for company.Even though their are a few steps, seems like it could be made ahead and reheated.

Ingredients

• 1 pound orzo(rice shaped pasta)
• 2 T. olive oil
• 1 large shallot, finely chopped
• 1 clove garlic,minced
• 1 (14.5 ounce) can diced tomatoes, juices drained
• 1-1/4 cups whipping cream
• 1 cup frozen peas, thawed
• 3/4 cup freshly grated Parmesan
• Salt and freshly ground pepper

Details

Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

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 the oil in a heavy large 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 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the 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 cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper and serve.