I found this wonderful Autumn orzo last weekend at a craft fair. It is a combination of pumpkin, sage, and chestnut orzo. I searched for the perfect recipe to use it in, and I found it! I might use more pasta next time, because it seemed a little too saucy to me. The flavors that blend in this recipe are amazing. Check out the Pappardelle's Pasta site. They have tons of recipes and a wide variety of flavored pastas, including chocolate linguine!Pumpkin Orzo
Ingredients
1 1/4 cups chicken broth
3/4 cup canned pumpkin
2 tablespoons butter
1 teaspoon honey
1 teaspoon balsamic vinegar
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup orzo pasta
3/4 cup canned pumpkin
2 tablespoons butter
1 teaspoon honey
1 teaspoon balsamic vinegar
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup orzo pasta
Directions
In a medium saucepan, combine chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-high heat. Add orzo. Reduce heat to low, and simmer, stirring frequently, for about 15 minutes, or until orzo is tender. Serve immediately
Get daily e-mail updates from Megan's Munchies. Subscribe here!
