Pesto Orzo Pasta with Ham

Directions

1. Heat a large Dutch oven over medium-high heat

2. Preheat oven to 500 degrees

3. Add 2 tablespoons of the extra virgin olive oil and brown the ham, stirring often

4. Remove the ham from the Dutch oven, and drain on paper towels, add the shallot, garlic, and mushrooms, and sauté until the mushrooms have released all their liquid

5. Add the orzo, and sauté until the pasta starts to turn translucent and deglaze with the white wine

6. Add just enough stock to cover the orzo, bring to simmer and cook, stirring frequently until the stock is absorbed

7. Continue cooking, adding more stock bit by bit, until all 6 cups have been absorbed and the past is al dente

8. While the orzo is cooking, toss the thyme and tomatoes with the remaining olive oil and roast on a baking sheet for 5-10 minutes, or until they have burst and begun to caramelize, reserve

9. After the tomatoes are roasted, stir the pesto into the orzo until thoroughly combined then fold in the cherry tomatoes

10. Transfer to a large serving dish and garnish with the Romano cheese

11. Serve immediately