Autumn Harvest Orzo with Pumpkin, Sage, and Parmesan

Ingredients:

• 1 package Autumn Harvest Orzo, cooked el dente (5-7 minutes)
• 1 cup Pumpkin Puree
• 1 cup Vegetable or Chicken Broth
• 1/3 cup Milk
• 12 Sage leaves, chopped
• 1 Shallot, diced
• 1 tbsp. Unsalted Butter
• Salt and Pepper to taste
• 1/3 cup Parmesan Cheese

Directions:

1. Sauté Shallots and Sage in Butter for about 5 minutes over medium heat.
2. Add Milk and half of Broth. Simmer for 5 more minutes.
3. Stir in Pumpkin Puree add Salt, Pepper, and remaining Broth. Simmer for about 10 minutes until mixture reaches desired thickness.
4. Stir in Parmesan.
5. Toss with Autumn Harvest Orzo and serve immediately.

Ancient Emmer Radiatore with Peas and Mushrooms

Ingredients:

• 1 package Ancient Emmer Radiatore, cooked al dente (5-7 minutes)
• 4 tbsp. Extra Virgin Olive Oil
• 1/2 lb. Peas, fresh or frozen
• 1/2 lb. Mushrooms (your favorite variety)
• 1/4 cup grated Parmesan

Directions:

1. Sauté Mushrooms and Peas in 2 tbsp. Olive Oil until Mushrooms release water and are soft.
2. Combine cooked Peas, Mushrooms with Ancient Emmer Radiatore and remaining Olive Oil.
3. Serve hot with Parmesan Cheese sprinkled on top.