Ingredients
-
1/2
-
2
-
1
-
1
-
-
1
-
1
-
1/2
-
2
-
1/2
-
2
-
-
-
-
Directions
Orzo Pasta With Peas and Annatto Sage Sauce, This is a delicious and very different pasta dish, inspired by the African cuisine Created by chef Keith Famie , We liked this It’s very, very rich This was my first time using annatto I might have even upped the proportion of annatto and sage in this recipe The taste of the porcini and sun dried tomato were quite pronounced, but in a good way Thanks for a nice comforting meal
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Steps
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1
Done
|
Soak the Mushrooms in Warm Water For 30 Minutes. Drain and Discard the Liquid. |
|
2
Done
|
Heat a Saute Pan Over Medium Heat. Add the Cream and Simmer For 3 to 4 Minutes. Stir in the Annatto Powder and Sage. Continue to Simmer the Cream Sauce For Another 2 Minutes. Season the Annatto-Sage Cream Sauce With Salt and Pepper. Keep Warm. |
|
3
Done
|
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. Add the Blanched Peas, Sundried Tomatoes and Orzo to the Pan. Toss All the Ingredients Until Hot. Stir in the Annatto-Sage Cream and the Grated Cheese. Stir in the Chopped Parsley. Serve! |
