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Published: Monday, 6/23/2008

Creamy Parmesan Orzo with Peas

1 tablespoon butter

1 cup orzo, uncooked

1 cups fat-free/less sodium chicken broth

1 cups water

cup shaved fresh parmesan cheese

1 cup shelled peas, blanched (blanching optional)

2 tablespoons fresh basil, torn

teaspoon salt

teaspoon fresh ground black pepper

4 teaspoons toasted pine nuts

Heat butter in a medium saucepan over medium heat. Add orzo, cooking 3 minutes, stirring constantly. Stir in broth and water, bring to a boil. Reduce heat and simmer until liquid is absorbed and orzo is almost done (15 minutes). Remove from heat, stir in cheese and peas, basil, salt, and pepper.

Sprinkle with pine nuts and garnish with a little shaved parmesan, and serve immediately.

Yield: 4 servings

Source: Julie Hagenbuch



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