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.) Drain the orzo, reserving one cup of pasta water. Mix cooked orzo with creamy goat cheese and set aside.
• If using Campari tomatoes, cut them into quarters. If using cherry tomatoes, cut them in half. Heat olive oil in a large saute pan over medium-high heat. Add tomatoes and a pinch of salt. Cook for about 5 minutes until tomatoes start to blister.
• Turn the heat down to medium. Stir in sliced shallots, and cook for 2-3 minutes until softened. Stir in garlic, and cook 1 minute.
• Stir in heavy cream, half of the chopped herbs, and a pinch of pepper. Cook until the cream thickens slightly, about 2-3 minutes.
• Spoon the goat cheese orzo directly into the pan, and add 1/4 cup of pasta water. Stir to mix it in completely with the tomato sauce, continually adding a splash of pasta water until it is as creamy as you like it. (I usually use about 1/2 cup of pasta water.)
• Turn off the heat from under the pan, and stir in the parmesan, remaining chopped herb, and the juice from the lemon wedges. Season with salt and pepper to taste.

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.

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!