In a large saucepan bring water to a boil over high heat. Add in 2 teaspoons salt and the orzo. Cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain reserving 1 cup of the cooking liquid.

Step 2

Meanwhile heat olive oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and 1 cup heavy cream, simmer and cook about 15 minutes. Stir in the remaining 1/4 cup heavy cream and peas. Stir over low heat until just bubbly and heated through. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat.

Step 3

Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season with with salt and pepper. Serve