Tomato And Goat Cheese Orzo Recipes

TOMATO AND GOAT CHEESE ORZO

Steps:

• Boil the orzo in salted water until al dente, based on box directions. (About 7-8 minutes.) Do this before making the sauce, but drain the pasta once it's done and set aside until we are ready to use it. Leave a bit of pasta water to add to the sauce just in case.
• Heat olive oil in a large saute pan over medium-high heat. Add chopped tomatoes, and throw in a pinch of salt and pepper. Use a splatter guard if you have one, as the juice from the tomatoes will likely pop. We are using high heat to encourage blistering!
• Cook tomatoes for five minutes, stirring occasionally. Turn heat to medium.
• Add onion, cook until translucent and soft, about two minutes. Add garlic. Cook until fragrant, about one minute.
• Turn heat to low. Add goat cheese, and mash into the tomatoes/onions/garlic, encouraging it to spread and melt as you go. Once it's melted, add heavy cream and stir to combine.
• Sprinkle in freshly chopped herbs, and stir to combine.
• Grate in Parmesan cheese, then season with salt and pepper to taste. Add orzo to the tomato + goat cheese sauce, and stir to coat the pasta. If you like, add a touch of pasta water to thin the sauce.
• Serve with freshly chopped parsley, finely crushed breadcrumbs (optional), and enjoy!

GOAT CHEESE AND SUN-DRIED TOMATO ORZO

Steps:

• Heat butter in a medium saucepan over medium heat.
• Add orzo and cook 2-3 minutes, stirring constantly.
• Stir in water, Basil, Salt, Pepper and sun-dried tomatoes, bring to a boil.
• Reduce heat and simmer, stirring frequently, until liquid is absorbed, and orzo is done, about 15 minutes.
• While orzo is cooking, toast pine nuts in toaster oven, or lightly brown in saute pan.
• Remove orzo from heat, stir in cheese and pine nuts.