Peppers I
Brenda Underwood
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Orzo with Peppers, Peas and Saffron

"Life is a combination of magic and pasta."
~ Federico Fellini

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Red, Yellow and Green Peppers
French Gaugush, D
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Orzo with Peppers, Peas and Saffron

 2 tablespoons olive oil
4 shallots, minced
2 large yellow bell peppers, roasted, peeled, seeded and chopped
2 large red bell peppers, roasted, peeled, seeded and chopped
4 cups peeled, chopped tomatoes
1 tablespoon saffron threads, soaked in 1/4 cup warm water
1/3 cup dry white wine
1 1/2 pounds orzo
1 cup fresh green peas
Salt, freshly ground black pepper
Freshly grated Parmesan

Sauté shallots in olive oil until soft. Add yellow and red bell peppers and stir
to blend. Add tomatoes, saffron with soaking liquid and white wine. Stir and simmer over low heat until most of the liquid evaporates, taking care not to burn. Prepare the orzo according to package directions. While it is cooking,
add peas to saffron sauce and cook over low heat until peas turn bright
green, about 3 minutes. Drain pasta and toss it well with the sauce. Add
salt and pepper and serve with Parmesan on the side. Serves 12.
 

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