Ingredients

The following ingredients have 8 Servings
  • 1 pound Orzo
  • 8 cups low sodium chicken broth, stock, or water
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 cup shallot (2-3 large), finely chopped (or finely chopped onion)
  • 2 large cloves garlic finely minced
  • 1 14.5-oz can fire-roasted tomatoes diced, juices drained (I use Muir Glen brand)
  • 1 1/4 cups Heavy cream
  • 1 cup frozen peas thawed
  • 1 cup Parmesan or Romano cheese freshly grated, and more to pass
  • Salt and Black Pepper freshly ground
  • 4 teaspoons pine nuts toasted, (optional)

Instruction

  • In a large heavy saucepan, bring chicken broth or salted water to boil over high heat. Slowly stir in the orzo and cook uncovered, stirring often, until al dente, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Heat oil in a large heavy saute pan over medium heat. Add the shallots and saute about 2 minute. Add the garlic and saute another 1-2 minutes, or until mixture is tender and fragrant. Add the tomatoes and cook until tender, about 8-10 minutes. Stir in the cream and peas, and cook, stirring often, until cream just begins to bubble. Add the orzo, tossing to coat. Remove the skillet from the heat and add the cheese to the pasta mixture. Stir until the sauce coats the pasta thickly. If needed, add enough of the reserved cooking liquid to maintain a creamy consistency. Season with salt and pepper, to taste. Sprinkle with the toasted pine nuts, if desired. Serve immediately in warmed bowls along with additional cheese to pass. Yield: 6 to 8 servings.