| 1 cup | BARILLA Orzo |
| 2 tablespoon | extra virgin olive oil |
| 2 | shallots, finely chopped |
| 1 package (10 ounces) | frozen peas, thawed and drained |
| 1/4 cup | half & half |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 3 tablespoon | chopped fresh mint leaves |
| to taste | freshly grated Parmigiano Reggiano cheese |
HEAT oil in large skillet over medium heat. Add shallots; sauté 2 to 3 minutes or until tender, stirring occasionally.
COOK Orzo in boiling water for 7 minutes. Drain, reserving 1 cup pasta water.
ADD Orzo to skillet; continue cooking 3 to 4 minutes, adding reserved pasta water to desired consistency. Remove from heat.
STIR in peas, half & half, salt and pepper. Transfer to serving bowl; sprinkle with mint and Parmigiano cheese.