Description
Lovely summer pasta with peas.
Ingredients
Scale
- 1 box Orzo Pasta or Acini De Pepe
- 2 can low sodium chicken stock
- 8 Tbs unsalted butter
- 1 Tbs chicken base
- 1 tsp fresh cracked pepper
- 1 to 2 cups grated imported Pecorino Romano cheese
- 3/4 to 1 cup finely chopped fresh mint
- 1 cup fresh peas ( you may use peas in the pod or in a pinch frozen baby peas)
- 1/2 to 3/4 cup good dry white wine
- 1/4 cup water or Half and Hal ( increase as as needed)
- salt to taste (prefer Fleur de Gris from World Market)
Instructions
- Melt butter in sauce pan and add the raw pasta.
- Over medium heat gently stir and brown – pasta will turn a golden brown.
- Add the wine and deglaze the pan followed by the chicken stock and base.
- Lower heat to medium low. Let the pasta absorb all of the stock and wine.
- Stir in a 1/4 cup of Half and Half. Keep an eye on it and keep stiring to prevent sticking to the pan.
- If all of the liquid is absorbed before pasta is cooked to your liking, add more water or Half and Half a 1/4 cup at a time and stir.
- When it is done turn off add grated cheese, peas, mint and pepper and stir gently. Again you may add water if needed.
- Taste and adjust seasonings.
- Serve warm, not hot.
- Prep Time: 10 mins
- Cook Time: 15 mins