Check out this orzo recipe with meatballs. Using Carando's meatballs you are sure to be able to add authentic Italian flavor to any meal.
- Carando Abruzzese Italian Style Meatballs16 oz.
- olive oil, divided5 tbsp.
- packed fresh basil1/2 cup(s)
- large garlic1 clove(s)
- plus 3 tablespoons, shredded parmesan cheese, divided1/2 cup(s)
- walnut pieces1 tbsp.
- lemon juice2 tsp.
- orzo pasta1 1/2 cup(s)
- chopped sweet onion1/2 cup(s)
- asparagus spears, cut into 1 1/2 inch pieces ( 1 cup)16
- whole milk1 cup(s)
- flour2 tsp.
- heavy cream1 cup(s)
- green peas1 cup(s)
Using a large, deep-sided skillet, cook meatballs in 2 tablespoons olive oil over medium-high heat until browned on all sides. Reduce heat, cover and simmer until internal temperature reaches at least 165ºF. Remove meatballs from skillet.
Combine remaining 3 tablespoons oil, basil, garlic, 3 tablespoons Parmesan cheese, walnuts and lemon juice in food processor or blender. Pulse until finely minced.
Cook orzo according to package directions; drain.
Meanwhile, sauté onion for 3 minutes over medium-high heat using same skillet meatballs were cooked in. Add asparagus; sauté 3 minutes.
Whisk together milk and flour. Add milk to onion and asparagus; cook and stir until just starts to thicken. Stir in pesto and heavy cream until well blended.
Stir in meatballs, orzo and peas; continue cooking until heated through. Remove from heat and stir in remaining 1/2 cup Parmesan cheese.