Orzo Pasta With Peas and Annatto Sage Sauce

• 12 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
• 12 cup sun-dried tomato, julienned
• 2 cups orzo pasta, cooked
• 12 cup manchego cheese, grated
• 2 tablespoons fresh parsley, chopped

1. Soak the mushrooms in warm water for 30 minutes.
2. Drain and discard the liquid.
3. Heat a saute pan over medium heat.
4. Add the cream and simmer for 3 to 4 minutes.
5. Stir in the annatto powder and sage.
6. Continue to simmer the cream sauce for another 2 minutes.
7. Season the annatto-sage cream sauce with salt and pepper.
8. Keep warm.
9. 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.
10. Add the blanched peas, sundried tomatoes and orzo to the pan.
11. Toss all the ingredients until hot.
12. Stir in the annatto-sage cream and the grated cheese.
13. Stir in the chopped parsley.
14. Serve!

porcini mushroom, heavy cream, ground annatto seed, fresh sage, salt, unsalted butter, fresh peas, tomato, orzo pasta, manchego cheese, fresh parsley

Taken from www.food.com/recipe/orzo-pasta-with-peas-and-annatto-sage-sauce-456841 (may not work)