Courgette and Pancetta Orzo

I have another orzo recipe for you tonight – take this as a hint for those of you who haven’t tried this delicious type of pasta yet to give it a go.

The other half said this was ‘the tastiest orzo dish ever’ – so if you are thinking of trying orzo for the first time, perhaps go for this recipe rather than my other one (Garlic Mushroom Orzo)

This will take 15-20 minutes to make and will serve at least 4; if there are more of you, just increase the amount of courgettes and orzo. A perfect dish if you have a big family. If there are less of you, like us, it heats up beautifully for lunch the next day.

Courgette and Pancetta Orzo

400g orzo

160g smoked pancetta (you can use unsmoked if you prefer, but I think this gives a lovely flavour)

1 large onion

200ml white wine

5 medium courgettes

50g parmesan

1. Pour the orzo into a large pan of salted, boiling water and cook for 10 minutes or until the orzo is done. Drain.

2. Meanwhile, chop the onion and pancetta and put in a large saucepan. Cook over a medium heat for a couple of minutes, until the pancetta has started to brown. Pour in the wine.

3. Slice the courgettes into bitesize chunks and add to the pancetta pan. Put a lid on and cook for 7-8 minutes until the courgettes are softened.

4. Pour the cooked orzo into the pancetta and courgette pan and add the parmesan. Stir well until the parmesan has melted.


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