Peas are often a running joke in TV commercials as wells as TV shows. You know exactly what I mean it scene involves a family sitting at the dinner table waiting for their youngest child to eat his or her peas. The child meantime pushes the veggie around on the plate. I feel you truly do not enjoy these veggies until you start reaching adult hood.
The recipe below is a pasta dish interpretation of the very common peas and risotto eaten in Italy during spring time. This dish however is not just a spring fling however, and once you try it it will become your go for something quick light and delicious. Earlier today I posted a recipe on how to make perfect pesto and now I am showing you a recipe that uses the pesto. Feel free to share the recipe with friends and family.
Ingredients
- 4 Ounces diced pancetta
- 1 Tsp vegetable oil
- 1 Bag frozen peas
- 1/4 Cup water
- 1 1/2 Cups cooked orzo pasta (follow directions on packaging)
- 2 Tbsp grated parmesan
- 3 Tbsp basil pesto (get the pesto recipe here)
Directions
- Heat a pan on medium heat. Add 1 tsp of vegetable oil than add pancetta. Brown on medium heat stirring constantly so that it does not burn.
- Remove the pancetta once browned and place on a plate lined with paper towels. Discard the oil.
- Turn the temperature down to medium-low heat add the frozen peas and 1/4 cup of water. Simmer for 7-10 minutes allowing the peas to soften slightly but not become mushy.
- Add the orzo pasta to the pan as well as the previously browned pancetta and 3 tbsp of pesto.
- Stir the pasta constantly for 1-2 minutes allowing all of the ingredients to come together.
- Place the pasta in a large serving dish and sprinkle with 2 tbsp of parmesan cheese. Garnish with fresh basil.
Photo source: Lovely Pantry
