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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A burst of butter and a colorful array of vegetables make this pretty pasta side good enough for company. Use a blend of exotic mushrooms to make it extra special. âMarie Rizzio, Interlochen, Michigan Ingredients:
1-1/4 cups uncooked orzo pasta |
2 shallots, finely chopped |
1 tablespoon olive oil |
3/4 pound fresh snow peas |
1/2 pound assorted fresh mushrooms (such as portobello, button and/orshiitake), thinly sliced |
1/4 cup pine nuts |
2 tablespoons butter |
1 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
1/4 cup finely chopped sweet red pepper |
Directions:
1. Cook orzo according to package directions. Meanwhile, in a large skillet, saute shallots in oil for 2 minutes. Add peas and mushrooms; cook 3 minutes longer. Add pine nuts; cook and stir until vegetables are tender.
2. Drain orzo; stir in the shallot mixture, butter, salt and pepper until blended. Sprinkle with red pepper. Yield: 8 servings.
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