Ingredients
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 2 | shallots, finely chopped | |
| 3 | garlic cloves, thinly sliced | |
| 1 tsp | kosher salt, divided, plus more | |
| 16 oz | Pastene Italian Orzo | |
| 1 cup | dry white wine | |
| 5 cups | water | |
| freshly ground pepper to taste | ||
| 6 oz | sugar snap peas, thinly sliced | |
| ½ cup | frozen peas, thawed | |
| ½ cup | parmesan, finely grated | |
| 4 Tbsp | butter, cut into small pieces | |
| 3 Tbsp | fresh lemon juice | |
| ½ cup | Pastene Basil Pesto Sauce |
Directions
- Heat oil in a large dutch oven or other heavy pot over medium-high.
- Cook shallots, until slightly softened, about 3 minutes.
- Add the garlic, and ½ tsp kosher salt and cook, stirring often, until softened and fragrant, about 3 minutes.
- Add orzo and cook, stirring often, until toasted and golden in spots, about 3 minutes.
- Add 1 cup dry white wine and ½ tsp kosher salt. Season with freshly ground pepper to taste. Cook, stirring often, until liquid is absorbed, about 2 minutes.
- Cook orzo, adding water, a cupful at a time, stirring often and waiting until absorbed before adding more, until almost tender, about 15 minutes total.
- Add peas and another ½ cup water; cook, stirring often, until vegetables are crisp-tender and orzo is cooked through, 2 to 3 minutes. (Orzotto will continue to thicken as it cools.)
- Remove from heat, add cheese, butter, and lemon juice, and stir until combined and melted. Taste and season with more salt and pepper, if needed.
- Swirl in pesto and serve.
