Summer minestrone and pancetta orzotto
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Easy
- June 2016

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Serves 4
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Hands-on time 25 min
Taste the flavours of summer in this fresh risotto-style pasta dish – a great recipe for a last minute midweek dinner.
Nutrition: per serving
- Calories
- 453kcals
- Fat
- 16.8g (4.1g saturated)
- Protein
- 15.8g
- Carbohydrates
- 56.1g (5.1g sugars)
- Fibre
- 7.2g
- Salt
- 1.2g
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Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 80g pancetta cubes
- 260g orzo pasta
- 500ml chicken stock
- Juice 1 lemon
- 200g frozen petits pois
- 2 tbsp fresh pesto, plus extra to serve (we like Sacla)
- Large bunch fresh flatleaf parsley, roughly chopped
Method
- Heat the oil in a large saucepan over a medium heat and fry the onion for 5 minutes. Add the pancetta and fry for a further 3-4 minutes, then stir in the orzo.
- Cook for 1-2 minutes, then add all the stock. Simmer, stirring occasionally, for 7-8 minutes until nearly tender. Stir in the lemon juice and frozen peas. Simmer for a few minutes more, then add the pesto and parsley. Season to taste, then serve with an extra dollop of pesto and a squeeze of lemon.
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delicious. tips
Cook double the recipe and freeze half in a sealed plastic container for up to 1 month.
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