Creamy Orzo With Prosciutto And Peas Recipes

CRISPY ORZO WITH PEAS

Steps:

• In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.

MUSHROOM AND PEA ORZOTTO

Steps:

• Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
• Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
• Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

PASTA WITH PROSCIUTTO AND PEAS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
• Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
• Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

ORZOTTO WITH PANCETTA & PEAS

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.

CREAMY ORZO WITH HAM AND PEAS

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender,about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes.
• Add the ham and cook until they are heated through, about 5 minutes.
• Stir in the half and half and peas. Add the orzo and toss to coat.
• Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat.
• Stir in some reserved cooking liquid until pasta is desired consistency.
• Season the orzo with salt and pepper, and serve.

SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.

CREAMY PEAS AND PROSCIUTTO

Steps:

• Saute onions in butter with salt and pepper in a saucepan over medium high heat until soft.
• Add the peas and cook until heated through, about 5 minutes.
• Then add the prosciutto, cream cheese and lemon zest, stirring until thoroughly incorporated and the cheese is melted.