This might look a little like spring thanks to the lemon and basil, but I assure you it’s warming and comforting; like autumnal food needs to be. Think of this as a risotto that doesn’t require 20 minutes of constant stirring and stove-side vigilance. Simple and quick to make, this one-pan pasta utilizes orzo pasta’s quick and easy cooking method. You know orzo pasta? That’s the one resembling oversized grains of rice. Here’s an earlier recipe I shared using this handy little pasta.Jump to Recipe
If you’ve got some pasta, parmesan, frozen peas and pancetta or bacon on hand, you’ve got yourself dinner. Cheap, cheerful and quick to make, this pasta requires half the cooking time as rice or other pastas but is equally as satisfying to eat.
I love the food of autumn and winter but it doesn’t all have to take hours to cook or require a slow cooker or an oven. Sometimes you just want the comforting joy that a warming bowl of risotto, pasta or stew brings but without the fuss and the wait. That’s one of the reasons I love this One Pan Pea and Pancetta Pasta. Of course I wouldn’t be averse to doubling the recipe and serving it to guests with some crusty bread and a bottle of chilled chardonnay or rosé. I say that like I wouldn’t be drinking wine when I serve this for my husband and I for a weeknight dinner – ha! Chat to you soon, Lovoni xo
ONE PAN PEA AND PANCETTA PASTA
- 1 tablespoon olive oil
- 6 oz diced pancetta
- 1 small onion, diced
- 2 garlic cloves, finely grated
- 1 teaspoon freshly grated pepper
- Pinch of ground nutmeg
- 1 cup orzo pasta 6 oz
- 1/2 cup dry vermouth
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup finely grated parmesan cheese, plus extra for serving
- 1/4 cup coarsely chopped basil leaves, plus extra for serving
- 1 tablespoon lemon juice, plus extra wedges for serving
- Heat the oil in a medium-sized skillet – preferably one with a lid, over medium heat. Add the pancetta and cook, stirring occasionally, for a few minutes until golden. Add the onion and garlic and cook, stirring occasionally, for 3 to 5 minutes until softened. Add the pepper and nutmeg; stir until combined.
- Add the pasta and stir until well combined. Continue to stir for 1 to 2 minutes to toast the pasta a little. Add the vermouth and stir until the liquid has reduced by about half.
- Add the broth. Stir and bring to a boil. Reduce the heat to medium-low. Cook, covered, for 5 minutes. Add the peas and stir to combine. Cover and cook for 3 to 5 minutes until the pasta is al dente, adding more hot broth if the pasta is sticking to the pan or there’s not enough liquid. You can also add a splash of boiling water instead of the extra broth.
- Stir in parmesan, basil and juice. Taste to see if it needs salt. Spoon onto warm plates or into bowls. Top with extra parmesan, basil leaves and lemon wedges, if desired.