Because I’m at home most of the day I usually prefer meals that can be popped in the oven, so it doesn’t leave me scrambling to cook something while my son is hanging around, pulling on my shirt asking for his third portion of cheese.
But this meal is different. It’s SUPER easy, doesn’t use a lot of dishes and most importantly everyone loves it. Not easy when you have a son who eats something one day and spits it out the next. OK maybe this dish is not some super healthy lentil and kale stew, but sometimes you just gotta go with what works.
This recipe is from my collection of magazine clippings which I’m going to talk about tomorrow. I am a big believer in easy access and storage and have developed a system for all those amazing recipes you find in magazines and want to use in the future. It works and it doesn’t take up tons of room.
We use a TON of parmesan in the dish – much more than what’s recommended. I’ve had friends try it with no parmesan at all though, and they’ve loved it too so add according to your taste.
Enjoy!
Recipe is from Nigella’s cookbook Nigellissima
- 2 tbsp garlic-flavoured oil (I usually don't even bother with oil as I find the pancetta has enough fat)
- 170g cubed pancetta
- 1¼ cup frozen peas
- 226 g orzo pasta
- 2½ cups boiling water
- 1 tbsp butter
- 2 tbsp grated parmesan cheese (I actually probably use ½ cup...)
- Warm the oil in a large enough pan that it will fit all the ingredients. You can see I use a pretty large high-sided frying pan.
- Add the pancetta and cook until it's crisped up. Throw in the peas.
- Add the pasta in with the peas and pancetta then pour in the boiling water.
- Let it all simmer for about 10 minutes until done. You can add more boiling water if needed.
- Once finished add the butter and parmesan.
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Michelle Little
Writer & Photographer
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