Tag Archives: peas

Orzo with Sundried Tomatoes, Peas & Parmesan

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

Orzo with sundried tomatoes and peas

Orzo with Sundried Tomatoes, Peas, & Parmesan

from Feeding My Folks.com

A great find from Pinterest, this is a fabulous warm side for chicken or pork. The parmesan gives it a buttery silkiness, and the sun dried tomatoes impart a tart, yet sweet  flavor. It’s quick and easy too!

Ingredients:

2 tablespoons extra virgin olive oil

1 cup orzo

Dash red pepper flakes

¾ cup onion  or shallots (diced small)

1 tablespoon garlic (minced)

1 ½ cup vegetable stock

¼ cup sundried tomatoes (chopped)

1 cup frozen peas

½ cup parmesan (small chunks)

Salt and pepper to taste

Directions:

Heat olive oil in a medium sized saucepan over medium low heat. Add red pepper flakes and heat through for about 30 seconds. Add the orzo and sauté , stirring constantly until lightly toasted; 2 minutes.

Add onion or shallots and sauté until soft, another 2 minutes or so. Add minced garlic and stir for a minute.

Add vegetable stock, adjust heat to high until it starts to bubble. Turn down to low heat, cover and cook for about 10 minutes, until liquid is gone and orzo is cooked through.

Remove from heat, fluff with fork and add sun dried tomatoes and peas, salt and pepper. Add parmesan just before serving.

 

Orecchiette with Peas, Pancetta & Cream

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , , ,

Orecheitte, Panchetta and Peas

Orecchiette is the perfect shape pasta to hold the rich, cheesy cream sauce and tender green peas of this delectable dish. Serve with a side salad and warm crusty bread.

Orecchiette with Peas, Pancetta & Cream
adapted from recipe by DeLallo

You will need:

1 (1-pound) package Orecchiette Pasta
1 tablespoon Extra Virgin Olive Oil
1/2 pound Pancetta, cut 1/4-inch thick, then cubed into small pieces
1 clove garlic, finely minced
4 tablespoons butter
1 small onion, finely diced
Salt and pepper to taste
1 cup heavy cream
2 cups frozen peas, thawed
1/2 cup freshly grated Parmigiano Reggiano Cheese

Directions:
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of pasta water.
Add olive oil to a large sauté pan over medium heat. Add the pancetta and cook until golden brown. Remove and set aside. Remove all but 1 teaspoon of the drippings.

Add butter and onions to the pan and sauté until translucent. Add minced garlic and cook for one minute. Stir in the pancetta and cream; bring to a low simmer and cook 5 minutes until slightly thickened.

Pour the cooked pasta into the pancetta and cream, mixing well to coat. Add the peas and cheese. Add 1/4 cup pasta water and toss well. Add salt and pepper to taste. Serve with additional grated cheese. Serves 6.