Orzo With Peas, Dill, and Pancetta

Submitted by KathyP53

"Really good side dish from Bon Appetit."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 6

ingredients

• 226.79 g orzo pasta (rice-shaped pasta)
• 85.04 g pancetta, chopped (Italian bacon)
• 118.29 ml chopped shallot (about 4)
• 236.59 ml frozen baby peas, thawed
• 73.94 ml chopped fresh dill, divided
• 236.59 ml low sodium chicken broth
• 14.79 ml sherry wine vinegar

directions

1. Cook orzo in large saucepan of boiling, salted water until tender but still firm to bite, stirring occasionally. Drain.
2. Meanwhile, saute pancetta and chopped shallots in heavy large skillet over medium-high heat until brown, about 4 minutes. Add peas and 4 tablespoons chopped dill; stir to coat. Add chicken broth and boil until reduced by half, about 4 minutes. Add Sherry wine vinegar; boil 1 minute. Add orzo to skillet; stir to coat. Season to taste with salt and pepper.
3. Transfer to medium bowl; sprinkle with remaining 1 tablespoons of chopped dill. Serve warm or at room temperature.