This recipe was first given to me by my dear friend Abby. I don’t think she reads this blog so maybe using one of her recipes will call her out on it. Hey Abby!!! Read me!!! Ok…just kidding. On to the recipe for Orzo.
1 lb. orzo
2 TBS olive oil
1 shallot – sliced thin (or minced…your preference, I slice it)
1 garlic clove, minced
1 14.5oz can diced tomatoes, drained
1 1/4 C heavy cream
1 C frozen peas
3/4 C parmesan cheese
Salt and Pepper
Cook orzo about 8 minutes. Drain, and reserve 1 C pasta water (in case you need it later to thin out the sauce)
Heat oil and sauté shallot and garlic about 2 minutes – until soft. At this stage you could add any other veggie you wanted. I have added in zucchini and squash (diced), asparagus would be good. Really, anything you want. Just add it while the garlic and shallots are sautéing.
Add the tomatoes and cook until they are tender about 5-8 minutes. And most of the liquid is absorbed.
Stir in the cream, then add the orzo and season with salt and pepper (easy on the salt, you haven’t added the parmesan cheese yet, and that will add some saltiness). This is where I “hold it” while I finish up whatever else I am making. If it dries out while you are letting it simmer there (on VERY very low), then just add a bit of pasta water.
A few minutes before serving increase the heat a tad and add the frozen peas and the parmesan cheese. You can add more pasta water here if needed, and adjust your salt and pepper if needed.