Savor the simplicity of creamy, delicious Orzo Alfredo in this comforting side dish. Tender-crisp sweet peas are the perfect addition to rich, creamy Alfredo sauce enveloping perfectly cooked orzo.
Cook 16 ounces orzo pasta according to package directions.
Thaw and drain 2-½ cups frozen peas.
Mince 1 clove garlic.
In a large saucepan, combine 2 cups heavy whipping cream and ¼ cup butter. Heat over medium heat until butter has melted and cream is warmed, but do not boil.
Add 1 cup grated Parmesan cheese, minced garlic, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper and ⅛ teaspoon freshly ground nutmeg. Mix well and cook over medium-low heat until cheese is melted.
Add thawed peas and cooked orzo, mixing gently.
Heat over medium-low heat until everything is warmed through. Serve immediately.