Here’s another delicious, creamy, heart-attack inducing recipe. This made a huge portion and since I was only cooking for two, it will be my leftover lunch for the entire week. My recommendation – cut in half or even quarter the recipe. A little bit goes a long way here…
1 lb. orzo
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5 oz) 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 black pepper
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender, but still firm to the bite, stirring often. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat the oil in a heavy, deep pan over medium heat. Add the shallot and garlic, saute until tender. Add the tomatoes and cook until they are tender. 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 water to maintain a creamy consistency. Season the orzo with salt and pepper.
Next, the simple three-ingredient Salmon recipe that I served with the orzo…