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Italian Contemporary Film Festivals Recipes

Barilla Orzo Pasta with Peas and Crispy Pancetta

Name: Barilla Orzo Pasta with Peas and Crispy Pancetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 box Barilla Orzo pasta; 1/2 cup Italian parsley leaves; 3 tbsp extra virgin olive oil, divided; 1/4 cup yellow onion, chopped; 10 oz thawed spring peas; 6 oz cubed pancetta; 1 tbsp potato starch; 1 tbsp Water; 2 tbsp vegetable oil; To taste Salt and black pepper; 1/2 cup Parmigiano Reggiano cheese; For the cheese sauce; 1/2 cup Heavy cream; 1/2 cup Parmigiano Reggiano cheese, grated

30 minutes

Winter and Soup Recipes Parsley Peas Cheese Classic Blue Box Mini and Soup

Inspired by 'Letters to Juliet', this recipe by Chef Lorenzo Boni is a love letter to the Veneto region in Italy, where the romantic comedy was set. Crispy pancetta pairs beautifully with al dente Barilla Orzo pasta for a romantic dinner, or your next al fresco summer party. Best served with Ruffino Lumina Pinot Grigio Taste profile: Medium-bodied, lively, and elegant, with notes of lemon peel.

Italian Contemporary Film Festivals Recipes

Ingredients

6 servings

1/2 boxBarilla Orzo pasta

1/2 cupItalian parsley leaves

3 tbspextra virgin olive oil, divided

10 ozthawed spring peas

6 ozcubed pancetta

1 tbsppotato starch

1 tbspWater

2 tbspvegetable oil

To tasteSalt and black pepper

1/2 cupParmigiano Reggiano cheese

For the cheese sauce

1/2 cupHeavy cream

1/2 cupParmigiano Reggiano cheese, grated

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

For the fried parsley: Mix 1 tbsp potato starch with 1 tbsp water in a medium-sized bowl. Dip parsley leaves in mixture. Heat medium-sized pan with vegetable oil and fry parsley leaves in oil for a few seconds.

Step 2

For the cheese sauce: Bring cream to boil, turn off heat, add cheese and stir continuously until smooth. Set aside.

Step 3

Place a pot of water to boil, cook Barilla Orzo pasta for 6 minutes.

Step 4

Meanwhile, in a pot, sauté onion with 1/2 olive oil for 3 minutes. Add peas and 2 cups pasta cooking water, bring back to boil, and season with salt and pepper.

Step 5

Process in the blender 4/5 of peas with some water and parsley. Be careful processing hot sauce, always start by pulsing at low speed.

Step 6

Meanwhile, render pancetta over medium heat until crispy, and discard fat.

Step 7

Drain Barilla Orzo pasta and toss with pea mixture over high heat until perfectly coated in sauce. Turn heat off, let rest 2 minutes. Fold in cheese and remaining olive oil.

Step 8

Serve with pancetta and Parmigiano Reggiano cheese sauce drizzled over the top.

Orzo

Orzo is a small, rice-like pasta that adds Mediterranean flair to any dish. Its versatility shines in soups and salads, making it a go-to option for Canadian cooks looking to infuse their meals with a touch of premium, Mediterranean charm.

Shape

Mini and Soup

Cook time

9 minutes

Pack size

340 g (4 x servings)

Range

Classic Blue Box

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