Serves 2 as a main course, or 4 as a side dish
Share: Facebook | Twitter | Pinterest
I invented this recipe when Megan and I were having a tough money month. We had to hold back spending and eat some cheaper meals. That month, I became something of an expert on making yummy and nutritious meals on a budget. This one calls for a bit of white wine which is nice to have around when times are tough. I prefer a nice Pinot Grigio. And for the cheese, use inexpensive, pre-grated Parmigiano from a jar. Of course, if you want to elevate the dish, use fresh grated Reggiano.
In September 2013, I tried adding bacon bits just for the heck of it. It was radical. You should try them too. Most super markets sell pre-cooked, pre-crumbled bacon bits in the salad dressing aisle.
- 2 tablespoons of olive oil
- 2 oz bacon bits (optional)
- 2 tablespoons of butter
- 3 cloves of garlic (or more if you are garlic obsessed like me)
- A dash or two of crushed red pepper flakes
- Salt & Peppper
- 1/2 cup of frozen peas
- 1/2 cup white wine
- 1/2 chicken stock
- 1 lb. of orzo pasta
- 1/2 cup grated Parmigiano cheese (plus more for serving)
- 1 small bunch of fresh parsley
- Cook your orzo in a pot of salted water until al dente. Pre-heat an other large pot over medium heat.
- Finely mince the garlic and parsley leaves.
- Add the olive oil and butter to the heated pot. Season with 1/2 teaspoon each of salt and pepper, and a few dashes of the red pepper flakes. Stir in the garlic ( and bacon if you are using it ) and cook for about a minute.
- Stir in the frozen peas, raise the heat to medium high and cook until the peas are warmed all the way through. About two minutes.
- Add the wine and simmer until most of the wine is evaporated, about two minutes.
- Add the chicken stock, bring to a simmer and add the cooked pasta. Remove from the heat immediately.
- Stir in the parsley and Parmigiano. Add more salt and pepper if needed. Serve and enjoy. Sprinkle with more cheese if you so desire.