Recipe by LifeIsGood
This is a delicious and very different pasta dish, inspired by the African cuisine. Created by chef Keith Famie.
Top Review by Dr. Jenny
We liked this. It's very, very rich. This was my first time using annatto. I might have even upped the proportion of annatto and sage in this recipe. The taste of the porcini and sun dried tomato were quite pronounced, but in a good way. Thanks for a nice comforting meal.
- 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 See How It's Made
- Soak the mushrooms in warm water for 30 minutes. Drain and discard the liquid.
- 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.
- 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!