Creamy Orzo

Ingredients

• 14.5  canned tomatoes diced drained canned
• 1  garlic clove minced
• 2 tablespoons olive oil 
• 1 pound orzo pasta) (rice-shaped
• 0.8 cup parmesan freshly grated
• 1 cup peas frozen thawed
• 8 servings salt and pepper black freshly ground
• 1 large shallots finely chopped
• 1.3 cups whipping cream 

Equipment

• frying pan
• sauce pan

Directions

1. Watch how to make this recipe.
2. Bring a heavy large saucepan of salted water to a boil over high heat.
3. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes.
4. Drain, reserving 1 cup of the cooking liquid.
5. Meanwhile, heat the oil in a heavy large frying pan over medium heat.
6. Add the shallot and garlic, and saute until tender, about 2 minutes.
7. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas.
8. Add the orzo and toss to coat.
9. Remove the skillet from the heat.
10. 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 liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.