Peas Ham With Creamy Orzo Recipes

Steps:

• Whisk together the eggs and Parmesan in a small bowl. Set aside.
• Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook until beginning to brown and get crispy, 4 minutes. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Stir in the orzo and toast for 3 minutes. Add 3 1/4 cups water and the salt, reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking. Stir in the tomatoes and peas. Cook until the orzo is al dente, another 3 minutes.
• Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with the basil and serve.

Steps:

• Cook orzo according to package directions; drain and set aside.
• Saute onion in oil in a saucepan over med-high heat until softened, about 5 minutes.
• Add garlic; cook 1 minute.
• Stir in wine, cream, broth, peas, and ham; simmer over med-low heat until peas are tender, 4-5 minutes.
• Stir in cooked orzo.
• Off heat, stir in egg yolk and Parmesan until thoroughly combined (yolk will cook from residual heat without the risk of curdling).
• Season with salt and pepper.
• Per cup: 416 calories, 24 g total fat (11 g sat), 3 g fiber, 30 g carb.

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender,about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes.
• Add the ham and cook until they are heated through, about 5 minutes.
• Stir in the half and half and peas. Add the orzo and toss to coat.
• Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat.
• Stir in some reserved cooking liquid until pasta is desired consistency.
• Season the orzo with salt and pepper, and serve.