Recipe courtesy Food Network Magazine
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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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Photo: Pesto Orzo With Peas Recipe
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By Gamaliel8
on August 09, 2012
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Fantastic and ridiculously easy to make.
By rrhays
on July 27, 2011
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Wonderful! I didn't change a thing. I will definitely add this to my favorite recipes file. The leftovers were really great, too.
By cmglaude_8735951
pittsburgh, PA
on May 16, 2011
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This recipe is so easy and tasty! I used bacon in place of pancetta. It was my first attempt at using orzo and it worked great!
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