Meals and Courses

  • 900 ml (1½ pints) chicken or vegetable stock, made with boiling water
  • 350 g (11½ oz) orzo
  • 15 g (½ oz) butter
  • 1 teaspoon ready-chopped garlic
  • 150 g (5 oz) ready-diced pancetta
  • 200 g (7 oz) frozen peas
  • handful of parsley, chopped
  • 75 g (3 oz) Parmesan cheese, grated
  • salt and pepper

Place the stock in a medium nonstick pan, bring back to the boil and add the pasta.

Meanwhile, melt the butter in a small frying pan and add the garlic and pancetta. Fry for 2 minutes until the pancetta is crispy.

Add the pancetta and garlic to the orzo with the peas and continue to cook over a moderate heat for about 7 minutes until al dente, stirring from time to time to prevent the pasta sticking and adding a little more water if necessary.

Season to taste and stir in the parsley and most of the Parmesan, reserving a little for garnish. Serve immediately, sprinkled with the reserved Parmesan and freshly ground black pepper.

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