Creamy orzo pasta with green peas and ham

Ingredients:

• 2 tbsp. orzo pasta
• 2 eggs, room temperature
• 1 tbsp. grated parmesan
• 2 tbsp. l. olive oil
• 110 gr. prosciutto, cut into 1 cm cubes.
• 2 shallots, chopped
• 3 and 1/4 cups water
• 1/2 tsp salt
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh basil

Preparation:

1. In a small bowl, whisk the eggs with the Parmesan cheese. Set aside.
2. In a small skillet, heat the olive oil over medium-high heat. Add the prosciutto and cook until browned and crispy, 4 minutes. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes.
3. Stir in the orzo and cook for 3 minutes. Add water and season with salt. Reduce heat to medium-low and cook for 8 minutes, stirring frequently to prevent burning. Stir in the tomatoes and peas. Cook until al dente, another 3 minutes.
4. Turn off the heat and whisk the egg mixture into the orzo, stirring constantly with a wooden spoon. Continue stirring until the sauce thickens slightly and the liquid has evaporated. Sprinkle with basil and serve.