- 1 cup uncooked orzo pasta
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 2 shallots, chopped
- 1 small zucchini, diced
- 1 cup carrots diced
- 3 cups chicken stock
- 1/2 cup grated Parmigiano-Reggiano
- 3 tablespoons chopped flat-leaf parsley (a handful)
- 1 cup frozen peas
- salt and pepper
- CHILE CRUNCH
Heat a skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add shallots and sauté until soft, add the garlic, zucchini and carrots. Sauté 5 minutes.
Add the chicken broth and bring to a boil. Add the orzo, cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas.
Season with salt and pepper, to your taste. Serve and top with CHILE CRUNCH.