Summer minestrone and pancetta orzotto

Name: Summer minestrone and pancetta orzotto
Yield: Serves 4
Cuisine: Italian recipes
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 http://www.sacla.co.uk/products/pesto/Sacla); Large bunch fresh flatleaf parsley, roughly chopped

Easy
June 2016

Easy
June 2016

Serves 4
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

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

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.

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.