Kids go crazy for this dish. It’s creamy, colorful, and, best of all, they can eat it with a spoon!

　　

Ingredients

6 to 8 servings

　　1 pound orzo (rice-shaped pasta)

　　2 tablespoons olive oil

　　1 large shallot, finely chopped

　　1 garlic clove, minced

　　1 (14.5-ounce) can diced tomatoes, drained

　　1 1/4 cups heavy cream

　　1 cup frozen peas, thawed

　　3/4 cup freshly grated Parmesan cheese

　　Salt and freshly ground black pepper

　　

Step 1

Bring a large, heavy saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the pasta water.

　　

Step 2

Meanwhile, heat the oil in a large, heavy frying pan over medium heat. Add the shallot and garlic, and sauté until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan cheese to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough of the reserved pasta water to create a creamy consistency. Season with salt and pepper and serve.

　　Everyday Pasta