Orzo with Mushrooms, Peas and Parmesan

• 1 tsp olive oil 
• 1 small shallot, chopped finely 
• 7-8 white button mushrooms, sliced 
• 1 clove of garlic, minced 
• 1/2 cup frozen peas, thawed 
• 1/4 cup of Parmesan cheese, grated 
• 2 tbsp fresh parsley, chopped 
• 1 cup of orzo, reserving 1/4 cup of the cooking liquid. 

Heat olive oil in a skillet over medium heat. Once hot add the shallot and mushrooms. Sauté until golden brown, about 4-5 minutes; add the garlic and stir frequently for 30 seconds. 

Remove from heat, season with sea salt to taste then set aside. 

Cook pasta per instructions then drain, reserving 1/4 cup of the cooking liquid, and place back in the pot.

Add the peas, mushroom mixture, Parmesan, parsley, sea salt and fresh cracked pepper to taste along with a bit of the reserved pasta water, as needed; mix thoroughly. Enjoy.