Bring a large pot of salted water to a boil. Add the orzo and
cook until al dente, about 8 minutes. Drain.
While that is cooking add the oil to the skillet. Add the onion
and cook until soft, add garlic and cook a minute or two more.
Add drained can of tomatoes and cook a couple more minutes.
Stir in the cream and peas. Add the orzo and stir. Remove the
skillet from heat and add the Parmesan. Toss to coat. Season
with salt and pepper to taste.
I think this would be excellent with bacon instead of tomatoes.
Cook the bacon in the oil with the onion. Chop it up and add
back with the orzo.
Originally Submitted
5/5/2013
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