Orzo Pasta With Peas and Annatto Sage Sauce

LifeIsGood's Note:

This is a delicious and very different pasta dish, inspired by the African cuisine. Created by chef Keith Famie.

• Total Time: 55 mins
• Prep Time: 40 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1/2 cup dired porcini mushroom
• 2 cups heavy cream
• 1 teaspoon ground annatto seed
• 1 tablespoon fresh sage, chopped
• salt and black pepper, to taste
• 1 tablespoon unsalted butter
• 1 cup fresh peas, blanched
• 1/2 cup sun-dried tomato, julienned
• 2 cups orzo pasta, cooked
• 1/2 cup manchego cheese, grated
• 2 tablespoons fresh parsley, chopped

Directions:

1. Soak the mushrooms in warm water for 30 minutes. Drain and discard the liquid.
2. Heat a saute pan over medium heat. Add the cream and simmer for 3 to 4 minutes. Stir in the annatto powder and sage. Continue to simmer the cream sauce for another 2 minutes. Season the annatto-sage cream sauce with salt and pepper. Keep warm.
3. In a different saute pan over medium heat, saute the drained mushrooms in the butter until golden brown and tender, about 4 to 5 minutes. Add the blanched peas, sundried tomatoes and orzo to the pan. Toss all the ingredients until hot. Stir in the annatto-sage cream and the grated cheese. Stir in the chopped parsley. Serve!

Reviews

[Karen Elizabeth]

I like orzo, and this was a very good way to enjoy it. Lacking annato seed, I subbed with saffron threads for a smoky taste and good colour. Very easily prepared even if it looks like quite a few steps, we all enjoyed this, even my husband who is not usually a fan of risottos or orzo dishes. I find it good comfort food :) Thank you, LIG! Made for PRMR tag game