Orzo With Peas, Dill, And Pancetta

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 lb orzo pasta (rice-shaped pasta)
• 3 ounces pancetta, chopped (italian bacon)
• 1/2 cup chopped shallot (about 4)
• 1 cup frozen baby peas, thawed
• 5 tablespoons chopped fresh dill, divided
• 1 cup low sodium chicken broth
• 1 tablespoon sherry wine vinegar

Recipe

• 1 cook orzo in large saucepan of boiling, salted water until tender but still firm to bite, stirring occasionally. drain.
• 2 meanwhile, saute pancetta and chopped shallots in heavy large skillet over medium-high heat until brown, about 4 minutes. add peas and 4 tablespoons chopped dill; stir to coat. add chicken broth and boil until reduced by half, about 4 minutes. add sherry wine vinegar; boil 1 minute. add orzo to skillet; stir to coat. season to taste with salt and pepper.
• 3 transfer to medium bowl; sprinkle with remaining 1 tablespoons of chopped dill. serve warm or at room temperature.