- 1/2 pound orzo (rice-shaped pasta)
- 3 ounces pancetta (Italian bacon), chopped (about 1/2 cup)
- 1/2 cup chopped shallots (about 4)
- 1 cup shelled fresh peas or frozen petite peas, thawed
- 5 tablespoons chopped fresh dill, divided
- 1 cup low-salt chicken broth
- 1 tablespoon Sherry wine vinegar
- Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Meanwhile, sauté pancetta and chopped shallots in heavy large skillet over medium-high heat until brown, about 4 minutes. Add peas and 4 tablespoons chopped dill; stir to coat. Add chicken broth and boil until reduced by half, about 4 minutes. Add Sherry wine vinegar; boil 1 minute. Add orzo to skillet; stir to coat. Season to taste with salt and pepper. Transfer to medium bowl; sprinkle with remaining 1 tablespoon chopped dill. Serve warm or at room temperature.