1/2 pound orzo 3 ounces pancetta, chopped (about 1/2 cup) 1/2 cup chopped shallots (about 4) 1 cup shelled fresh peas or frozen petite peas, thawed 5 tablespoons chopped fresh dill, divided' 1 cup low-salt chicken broth 1 tablespoon Sherry wine vinegar

Cook orzo until tender. Drain. Saute pancetta and chopped shallots until brown. Add peas and 4 tablespoons chopped dill. Stir to coat. Add chicken broth and boil until reduced by half, approximately 4 minutes. Add sherry wine vinegar, boil 1 minute. Add orzo to skillet and stir to coat. Season with salt and pepper. Sprinkle with remaining dill and serve at room temperature.