Orzo Pasta With Peas And Annatto Sage Sauce

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup dired porcini mushroom
• 2 cups heavy cream
• 1 teaspoon ground annatto seed
• 1 tablespoon fresh sage, chopped
• salt and black pepper, to taste
• 1 tablespoon unsalted butter
• 1 cup fresh peas, blanched
• 1/2 cup sun-dried tomato, julienned
• 2 cups orzo pasta, cooked
• 1/2 cup manchego cheese, grated
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 soak the mushrooms in warm water for 30 minutes. drain and discard the liquid.
• 2 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.
• 3 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!