Ingredients
12 total- 500g orzo
- 500g British Asparagus Spears, ¾’s cut into 3 cm chunks and the rest left whole
- 150g garden peas
- 1 tsp olive oil
- 100g pancetta slices, finely chopped
- 3 shallots, finely diced
- 3 garlic cloves, finely chopped
- 200ml single cream
- 75g parmesan, finely grated
- 1 unwaxed lemon
- 30g dill, finely chopped (optional)
- 100g Greek feta, crumbled
Method
6 stepsStep 1
Tip the orzo into a pan of boiling, salted water set over a high heat. Cook until al dente then tip in the asparagus and peas, return to the boil and continue cooking for 2-3 mins until everything is cooked through. Drain and reserve a cup of water.
Step 2
Meanwhile, set a large frying pan over a medium heat and add a splash of oil. Add the pancetta and fry until golden and crisp. Remove with a slotted spoon and set aside.
Step 3
Keep the pan over the heat and reduce to medium-low heat. Add the shallots and gently fry for 5-6 mins. Add the garlic to the pan and gently fry for 1 min. Remove from the heat.
Step 4
Tip the pancetta, orzo and vegetables into the pan with the shallots and stir.
Step 5
Stir through the cream, parmesan, dill (if using), most of the lemon zest and juice then season well. Stir through a splash of pasta water to loosen slightly.
Step 6
Scrape onto a large platter then top with the feta and remaining lemon zest and juice to serve.