Orzo Pasta With Peas and Annatto Sage Sauce |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a delicious and very different pasta dish, inspired by the African cuisine. Created by chef Keith Famie. Ingredients:
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 |
Directions:
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!
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