Orzo With Roasted Peppers and Goat Cheese

Recipe by Manami
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast peppers over flame of gas burner, or hot grill, or under the broiler until the skin is blackened and charred.
  • Remove from heat and place in a large bowl.
  • Cover with plastic wrap and allow to sit until cool enough to handle, about 15-20 minutes.
  • With clean paper towels wipe off skin.
  • Remove stems and seeds & chop.
  • Set aside.
  • Heat a large saute pan over medium-high heat, add olive oil.
  • When hot enough, add onions and cook until onions are translucent, about 5 minutes.
  • Add diced peppers & minced garlic and saute for about 3 minutes.
  • Bring to a boil a large pot with water or chicken or vegetable broth and add the orzo and cook, for about 4-5 minutes, partially cooking, to al dente.
  • Drain and reserve pasta water.
  • Add orzo to peppers, adding 1 cup of the pasta water.
  • Cook over medium heat, stirring constantly, until pasta is cooked tender and consistency is creamy.
  • Stir in olives and goat cheese until melted and well blended.
  • Season with salt and freshly ground black pepper, to taste.
  • Garnish with parsley, olives and a drizzle of olive oil.
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