Orzo Pasta with Peas and Annatto Sage Sauce
Elevate your weeknight dinner game with this irresistibly creamy Orzo Pasta with Peas and Annatto Sage Sauce. This elegant yet approachable dish features tender orzo pasta tossed with sweet peas in a velvety sage-infused cream sauce, made strikingly vibrant with an annatto oil base. The deep orange hue from annatto seeds gives the sauce a gourmet touch, while the fresh sage and garlic lend earthy, aromatic notes. Finished with a sprinkle of grated Parmesan, this 30-minute recipe is a flavorful symphony of textures and tastes perfect for cozy meals or entertaining guests. Easy to make and packed with wholesome ingredients, this one-pot pasta is a comforting crowd-pleaser that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 cup frozen peas
- 3 tablespoons unsalted butter
- 1 teaspoon annatto seeds
- 5 leaves fresh sage leaves
- 2 cloves garlic
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Bring a large pot of salted water to a boil and cook the orzo pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the annatto seeds and let them steep for 2-3 minutes until the oil turns a deep orange-red color. Remove and discard the seeds.
Add the butter to the infused oil and melt over medium heat. Once melted, add the fresh sage leaves and cook for 1 minute until fragrant.
Finely mince the garlic and stir it into the skillet. Cook for 30 seconds until just aromatic, being careful not to burn the garlic.
Pour the chicken broth into the skillet and bring it to a simmer. Reduce the heat and stir in the heavy cream. Cook for 2-3 minutes until the sauce begins to thicken slightly.
Add the cooked orzo and peas to the skillet, stirring to combine. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it.
Stir in the grated Parmesan cheese, salt, and black pepper. Taste and adjust the seasoning as needed.
Remove from heat and let the pasta rest for 1-2 minutes to allow the sauce to fully coat the orzo. Serve warm, garnished with additional Parmesan cheese and sage leaves if desired.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 13.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
