This pasta dish would be a great side with grilled trout.
Recipe information
Total Time
25 minutes
Yield
Makes 6 side-dish servings
Ingredients
1/2 pound orzo (rice-shaped pasta)
3 ounces pancetta (Italian bacon), 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
Preparation
Step 1
Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Step 2
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. Transfer to medium bowl; sprinkle with remaining 1 tablespoon chopped dill. Serve warm or at room temperature.
