Orzo with Pancetta and Pine Nuts
recipe from Nuts by Simon & Schuster
- 4 oz. chopped pancetta
- 2 tablespoons olive oil
- 1/2 cup pine nuts
- 1 cup orzo
- 2 cups chicken broth
- 1 1/2 teaspoons chopped fresh oregano
- salt & freshly ground black pepper to taste
- lemon juice, for serving
Saute pancetta in olive oil in a medium-sized saucepan over medium heat until lightly browned. Remove with a slotted spoon to paper towels to drain.
At the pine nuts that to the pan and sauté, stirring constantly, until browned, about 1 to 2 minutes. Remove with a slotted spoon and set on a paper towel to drain. Add the orzo to the pan and sauté for about one minute, stirring constantly.
Add the broth, oregano, salt-and-pepper, then bring the mixture to a boil. Lower the heat, cover the pan and simmer for 12 to 14 minutes until broth is absorbed. Remove the pan from the heat. Return the pancetta and pine nuts to the pan. Toss and serve.
For a brighter note, squeeze lemon juice on top.