Orzo with Peas, Pancetta, and Dill

 

Recipes

I made this pasta salad to accompany a salad Niçoise during the World Cup. It was delicious, but it needed a bit of acid. I suggest a tablespoon or two of freshly squeezed lemon juice to perk it up.

Ingredients:

1 pound orzo (rice-shaped pasta)

6 ounces pancetta (Italian bacon), chopped (about 1/2 cup)

1 cup chopped shallots (about 4)

2 cup shelled fresh peas or frozen petite peas, thawed

6 tablespoons chopped fresh dill, divided

1 1/2 cups low-salt chicken broth

1 – 2 tablespoons sherry wine vinegar

Method:

Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Meanwhile, sauté 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, and add lemon juice. Transfer to medium bowl; sprinkle with remaining 2 tablespoons chopped dill. Serve warm or at room temperature.

 

Source: Bon Appétit and Epicurious