Springtime Orzo

Spring for a change from the same old pasta salad with this snappy combination.

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Servings 3

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Bake-Off® Contest 38, 1998

Karen Shankles

Knoxville, Tennessee

ingredients 11
Prep Time 25 min
Total Time 0 min

Ingredients

1: cup uncooked orzo or rosamarina (rice-shaped pasta)

1: tablespoon butter or margarine

1/2: cup chopped green onions

1/4: cup chopped green bell pepper

6: oz. Canadian bacon, diced

1: (9-oz.) pkg. Green Giant® frozen sugar snap peas

1/2: teaspoon lemon-pepper seasoning

1/4: to 1/2 teaspoon salt

1/2: cup half-and-half

2: tablespoons shredded fresh Parmesan cheese

2: tablespoons chopped fresh parsley

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Directions

1 In Dutch oven or large saucepan, cook orzo in lightly salted boiling water for 6 to 8 minutes or just until tender. Drain; cover to keep warm.
2 In same Dutch oven, melt butter over medium-high heat. Add onions, bell pepper and bacon; cook and stir 1 to 2 minutes or until onions are tender. Reduce heat to medium. Add sugar snap peas; cook 2 minutes.
3 Reduce heat to low. Stir in lemon-pepper seasoning, salt and half-and-half. Simmer 2 minutes or until warm. Stir in cheese, parsley and cooked orzo.