2 tbsp butter
1 large onion, finely chopped
2 clove garlic, minced
2 medium tomatoes, peeled, seeded and chopped
1 tsp dry basil
¼ cup water
1 cup dry orzo
1 cup frozen peas
½ cup heavy cream
¾ cup grated parmesan cheese
salt and pepper to taste
Melt the butter I a large frying pan over medium heat and add the onion and garlic. Stir frequently and cook until the onion is tender but not brown.
Add the tomatoes, basil and ¼ cup of water; reduce the heat and simmer for 10 minutes.
Meanwhile in a 4 quart saucepan cook the orzo until tender (about 10 minutes). Drain.
Add the peas and cream to the tomato mixture and increase the heat to high bringing the mixture to a boil. Stir in the orzo.
Remove from the heat and stir in ½ cup of the parmesan cheese. Season with the salt and pepper to taste.
Serve with the remaining cheese on top.