Prepare the orzo according to package directions, adding the peas for the last 2 minutes of cooking time. Toss with ½ jar of pesto
Meanwhile, in a heavy large saucepan, pour enough oil to make 3 inches deep. Heat over medium heat to 350°F
In a large bowl, stir together the orzo, eggs, Parmesan cheese, and 1/2 cup of the bread crumbs. In a medium bowl, place the remaining bread crumbs
Roll 2 tablespoons of the orzo mixture into a ball and insert 1 cube of mozzarella in the center. Roll in the bread crumbs to coat. Repeat with the rest of the orzo mixture
Working with a few at a time, add the risotto balls to the oil and cook until brown and heated through, turning occasionally, for 4 to 5 minutes. Using a slotted spoon, transfer to paper towels. Sprinkle with salt
In a small saucepan, warm the heavy cream. Then stir in the remaining pesto. Serve on the side with the Orzo balls
