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