Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 4 oz diced Italian pancetta (about 1 cup)
  • 2 cloves garlic (minced)
  • 1½ cups frozen peas
  • 1 cup red lentils
  • 1 cup orzo pasta
  • 3 cups vegetable broth (can also use chicken)
  • salt and pepper (to taste)
  • 1 tablespoon olive oil
  • 2 tablespoons Parmesan cheese (grated)

Instruction

  • Heat 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat.
  • Add 4 ounces of diced Italian pancetta (about 1 cup) and cook until the fat is rendered and begins to brown, 5-7 minutes.
  • Add the minced garlic and cook for 30-45 seconds until fragrant (but not browned.)
  • Stir in the frozen peas, lentils and pasta.
  • Stir for 1 minute.
  • Add the vegetable broth.
  • Reduce the heat to medium-low and simmer for about 7-10 minutes.
  • Stir occasionally to prevent the pasta from sticking to the bottom of the pan. If necessary add more broth.
  • Taste and season with salt and pepper. Drizzle olive oil and garnish with parmesan cheese.
  • Serve immediately.