Description
This Creamy Parmesan Orzo with Peas is a quick and comforting pasta dish that combines tender orzo pasta with a rich, creamy sauce made from butter, heavy cream, and Parmesan cheese, complemented by sweet peas for a fresh pop of flavor. Perfect for a satisfying weeknight meal, this recipe delivers creamy texture and cheesy goodness in just 20 minutes.
Ingredients
Base Ingredients
- 1 tablespoon butter
- 1 1/2 cups orzo pasta
- 2 cups vegetable broth
Creamy Sauce
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Vegetables and Seasoning
- 1 cup peas (fresh or frozen)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Melt Butter and Toast Orzo: In a large pot, melt the butter over medium heat. Add the orzo and cook for 1-2 minutes, stirring frequently to lightly toast the pasta and enhance its flavor.
- Simmer Orzo in Broth: Pour in the vegetable broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add Cream, Cheese, and Peas: Stir in the heavy cream, grated Parmesan cheese, and peas. Continue to cook for another 2-3 minutes, allowing the peas to heat through and the sauce to thicken and become creamy.
- Season to Taste: Season the dish with salt and pepper according to your preference, ensuring a well-balanced flavor.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley before serving to add a fresh, herbaceous finish.
Notes
- You can use fresh or frozen peas depending on availability; no need to thaw frozen peas beforehand.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
- Adjust salt carefully since Parmesan cheese adds saltiness to the dish.
- To make it vegetarian-friendly, ensure the vegetable broth used is vegetarian certified.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of broth or milk to restore creaminess.
