Recipe Archives->Pasta->Orzo 02

Orzo with Peas and Carrots

Salt
1 cup orzo
1 cup frozen peas
4 carrots, sliced
Drizzle of honey (optional)
1/2 cup grated parmigiano-reggiano cheese
Pepper

Bring a medium pot of water to a boil, salt it, add the orzo and
cook until just before al dente, about 7 minutes. Add the peas and
cook for 1 minute; drain and return the pasta and peas to the pot.

While the pasta is cooking, in a medium saucepan, cover the carrots
with water and bring to a boil. Season with salt and cook until
tender, about 12 minutes. Drain, reserving about 1/2 cup cooking
water, then transfer the carrots to a food processor. Add the
reserved cooking water and honey, if using, and process until smooth.

Stir the carrot puree into the pasta and peas. Stir in the
parmigiano-reggiano.  Season with salt and pepper.

Printable version: orzo02.txt.