Pesto Orzo With Peas

Level:
Easy
Directions

Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet; simmer until tender, about 10 minutes. Stir in 3 tablespoons pesto and heat through. Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated parmesan.

Photograph by Con Poulos


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    This recipe is featured in:

    Italian Cooking Basics