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Orzo with Peas, Dill, and Pancetta

Orzo with Peas, Dill, and Pancetta

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  • 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

Recipe Preparation

  • 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. Transfer to medium bowl; sprinkle with remaining 1 tablespoon chopped dill. Serve warm or at room temperature.

Recipe by The Bon Appétit Test KitchenReviews Section

Watch the video: Nigella Lawson: Curry in a Hurry: Express (July 2022).


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