Orzo is a small pasta shape that looks like an oversized rice grain. It makes a great pasta salad, but any small pasta shape will work. You can’t beat fresh pesto; roasted artichokes are a great deli ingredient too. And pancetta has a gorgeous smoky flavour.
Ingredients
- 350g orzo (or any small pasta shapes)
- 70g piece pancetta, cut into small strips
- 100g roasted artichokes in olive oil, drained and halved
- 4 tbsp fresh pesto
- 50g wild rocket leaves
Method
- 1. Cook the pasta in a large pan of boiling water, according to the packet instructions.
- 2. Meanwhile, fry the pancetta in a non-stick pan for a few minutes, until golden and crispy, then remove and drain on kitchen paper.
- 3. Drain the pasta and return to the pan with 2 tablespoons of the cooking water. Add the pancetta, artichokes, pesto and rocket leaves, toss together well and serve immediately.
Nutritional info
Per serving: 460kcals, 16.3g fat (1.7g saturated), 14.4g protein, 68.3g carbs, 2g sugar, 0.6g salt
Wine Recommendation
A soft, juicy Pinot Noir or Valpolicella will marry happily with the pancetta in this dish.