Creamy Orzo Pasta
1 lb. Orzo pasta cooked
2 tablespoons olive oil
1/4 pound pancetta diced
1 large shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz.) can fire roasted tomatoes
1/4 cup white wine
1 1/4 cups heavy cream
1 cup frozen peas
1/2 cup chicken stock
3/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
Heat oil in skillet over medium heat, add pancetta cook until light brown.
Add shallot and garlic cook until tender.
Deglaze pan with wine, simmer for 1 minute.
Add tomatoes simmer for about 5 to 10 minutes until juice is reduced way down.
Stir in cream, peas, Orzo and stock heat through.
Add Parmesan cheese.
This should be creamy, sometimes I have to add more cream or stock.
Pairs Well With
I got this from Giada (my daughter says I talk about her like she is my best friend...lol). I changed it up, I added wine, chicken stock, pancetta and changed to fire roasted tomatoes. And when I have enough chicken stock I cook the Orzo pasta in it. It makes quite a difference. This is VERY good, when my husband has to take something to work for a pot luck this is a request form all of his co-workers.