Orzo Pasta With Peas and Annatto Sage Sauce

Total Time
40 mins
15 mins

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

Skip to Next Recipe




  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!