Orzo With Peas, Dill, and Pancetta |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Really good side dish from Bon Appetit. Ingredients:
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 |
Directions:
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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