Sunday, March 20, 2011

Pesto Pea Orzo

I thought about calling this dish Pesto, Pea, Pancetta, and Parmesan Pasta, but I figured that was probably going overboard with the alliteration. This dish makes for a great weekend lunch. The sweetness of the peas, along with the saltiness of the pancetta and Parmesan makes for a simple, yet satisfying meal.

1 cup uncooked orzo pasta
1 1/2 cups frozen peas
1/4 cup pesto
4 ounces diced pancetta
2 tablespoons grated Parmesan
Salt and Pepper to taste

1. Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon.
2. In a large saucepan, cook orzo as directed on the package, adding the peas during the last 4 to 6 minutes of cooking time, cook until tender.
3. Drain excess liquid. Add pancetta, pesto and Parmesan and toss gently to coat. Sprinkle with salt and pepper. Serve. Makes 5 servings.

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