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.
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