Printable Recipe: Creamy Ham and Pea Orzo Recipe

Creamy Ham and Pea Orzo

This leftover ham recipe makes a cheesy, gooey dish that will please everyone around the table. I like to toss some extra peas in mine for a little extra color and crispness. Serve this as a side dish, or as a main dish along with salad, garlic bread, and (for the grown-ups) white wine. So delicious.

Serves about 6.

Ingredients:
1 lb. dry orzo pasta
2 tbsp. extra virgin olive oil
1 lg. shallot, minced
2-3 cloves garlic, pressed or minced (or to taste)
1/2 lb chopped cooked ham
1 1/4 C. half-and-half or light cream
1 C. frozen peas, thawed
3/4 C. finely grated parmesan
1/2 tsp. freshly ground black pepper
salt, to taste

Instructions: 1. In a large saucepan, boil orzo in salted water until tender (according to package directions). Remove one cup of cooking liquid and set aside. Drain orzo.

2. In a large skillet, saute shallot and garlic in olive oil over medium heat, until tender.

3. Add ham and cook about 5 minutes more.

4. Stir in cream or half & half and peas. Heat through.

5. Stir in cooked orzo. Remove skillet from heat and stir in parmesan, salt, and pepper.

6. Bit by bit, stir in some of your reserved cooking liquid until the sauce reaches your desired consistency.

7. Serve hot, garnished with extra parmesan.