Orzo with Pesto and Peas

Categories: Pasta/noodl | Peas | Pesto | Side dishes | Tried

Serves: 4 Servings

Ingredients:

1 c Orzo
1 c Frozen peas
2 tb Prepared pesto sauce
Salt and freshly ground
-pepper

Instructions:
1. Cook the pasta in a large pot of boiling, salted water for 6 to 8
minutes. Add the peas and cook until the pasta is tender but still firm, 1
to 2 minutes longer. Drain well.

2. In a large bowl, toss the pasta and peas with the pesto and season with
salt and pepper to taste.

Tribune test kitchen note: Orzo is a tiny, rice-shaped dried pasta; pesto
sauce is available in the refrigerated section of large supermarkets. MC
formatting and posted on Kitmailbox, July 27,'97 by bobbi744@sojourn.com

NOTES : Yield: 4 to 6 servings. From the 5 in 10 Pasta and Noodle Cookbook.

Recipe by: Chicago Tribune, Dec. 8, 1994 Posted to KitMailbox Digest by
Roberta Banghart on Jul 27, 1997

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