Summer minestrone and pancetta orzotto

Summer minestrone and pancetta orzotto
  • Serves icon Serves 4
  • Time icon 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
Calories
453kcals
Fat
16.8g (4.1g saturated)
Protein
15.8g
Carbohydrates
56.1g (5.1g sugars)
Fibre
7.2g
Salt
1.2g

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

  1. 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.
  2. 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.

delicious. tips

  1. Cook double the recipe and freeze half in a sealed plastic container for up to 1 month.

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