You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Orzo with Peas, Dill and Pancetta by

Source: Bon Appetit, April 2006


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.

Back to Top