Creamy Orzo

• 1 lb orzo pasta
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 1 garlic clove, minced
• 1 (14 1/2 ounce) can diced tomatoes, juices drained
• 1 1/4 cups whipping cream
• 1 cup frozen peas, thawed
• 3/4 cup parmesan cheese, freshly grated
• salt & freshly ground black pepper (to taste)

1. Bring a heavy large saucepan of salted water to boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes.
2. Drain - reserving 1 cup of the cooking liquid.
3. Meanwhile, heat oil in heavy large pan frying pan over medium heat. Add the shallot and garlic, saute until until tender (about 2 minutes).
4. Add the tomatoes and cook until tender (5-8 minutes).
5. Stir in cream and peas.
6. Add orzo and toss to coat.
7. Remove from heat; add the Parmesan to the pasta mixture and toss to coat.
8. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved pasta water to maintain a creamy consistency.
9. Season with salt & pepper.

orzo pasta, olive oil, shallot, garlic, tomatoes, whipping cream, frozen peas, parmesan cheese, salt

Taken from www.food.com/recipe/creamy-orzo-176267 (may not work)