Orzo Pasta With Peas And Annatto Sage Sauce Recipes

Steps:

• First what you have to do is cook your orzo for about 10 minute Get the water to a boil then through in the pasta. To find out when its ready throw a piece of orzo at the kitchen wall if it sticks it's ready! If it falls cook it some more!
• Next pour about 2 cups of orzo through a drainer. Make sure all the water is out of there, next put it in a bowl and get ready for making the Alfredo sauce and the shrimp!
• To cook the shrimp all you need to do is boil as many as you need for about 7 min till they are the color red!
• Once the shrimp are done, follow the directions on the packet of the Alfredo sauce mix. Once that is done add everything together, mix it well and bon appetit!

Steps:

• 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!

Steps:

• Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
• Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
• After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.