TGIF! What a week it has been! I’ve been running around like crazy checking things off my to do list, working long days, and trying to squeeze it all in. I am excited for a fun filled weekend though. Tonight we celebrate our good friends birthday, tomorrow we are off to Sonora for our good friends’ beautiful wedding, and Sunday we start packing the house. YIKES! I made this recipe last weekend for a mothers day event the hubs and I hosted for my in-laws. It’s the perfect get together no fuss recipe. If you’re looking for a change from the traditional pasta or potato salad this recipe is for you. It is quick and easy, light and healthy, and most of all, delicious. It makes a generous portion which is perfect for family gatherings or summer barbeques. One of my favorite parts of this dish is it incorporates some vegetable and color into your meal.
When I entertain I like to have most of my items done ahead of time so that I can enjoy the time with my guests. When my MIL said she wanted a pasta with pesto to compliment our meal I knew I should whip this up.
- 1 Box Orzo
- 1 Bag Frozen Peas
- 1 Pint Grape Tomatoes
- 8 Oz. Pancetta, cubed
- 1 Cup Pesto
- ½ Cup Parmesean Cheese
- ½ TSP Salt & Pepper
- In a large pot bring water to boil and salt the water. Cook the Orzo until Al Dente, approx. 8 minutes, or as instructed on the box. Using a pasta strainer, remove orzo and place in a large mixing bowl. Bring water back to boil and add in peas cooking until warm 5 minutes. Add to mixing bowl.
- In a large skilled render down pancetta. Drain on paper towels. Add to large mixing bowl.
- Add all other ingredients and stir to combine.
- Serve warm or chilled.