Creamy Orzo

We watched Giada DeLaurentis prepare this dish and whole family agreed - this is a must fix. Creamy, wonderful blend of flavors.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 1  lb orzo pasta
• 2  tablespoons olive oil
• 1  large shallot, finely chopped
• 1  garlic clove, minced
• 1 (14 1/2ounce) can diced tomatoes, juices drained
• 1 1⁄4 cups  whipping cream
• 1  cup  frozen peas, thawed
• 3⁄4 cup parmesan cheese, freshly grated
•  salt & freshly ground black pepper (to taste)

Directions

1. Bring a heavy large saucepan of salted water to boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes.
2. Drain - reserving 1 cup of the cooking liquid.
3. Meanwhile, heat oil in heavy large pan frying pan over medium heat. Add the shallot and garlic, saute until until tender (about 2 minutes).
4. Add the tomatoes and cook until tender (5-8 minutes).
5. Stir in cream and peas.
6. Add orzo and toss to coat.
7. Remove from heat; add the Parmesan to the pasta mixture and toss to coat.
8. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved pasta water to maintain a creamy consistency.
9. Season with salt & pepper.