Summer minestrone and pancetta orzotto
- 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.
- 16.8g (4.1g saturated)
- 56.1g (5.1g sugars)
- 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
- 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.
Cook double the recipe and freeze half in a sealed plastic container for up to 1 month.
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