Springtime Orzo

Spring for a change from the same old pasta salad with this snappy combination. MORE+ LESS-

By Pillsbury Kitchens

September 29, 2008

Bake-Off® Contest 38, 1998

Knoxville, Tennessee

cup uncooked orzo or rosamarina (rice-shaped pasta)

tablespoon butter or margarine

1/2

cup chopped green onions

1/4

cup chopped green bell pepper

oz. Canadian bacon, diced

(9-oz.) pkg. frozen sugar snap peas

1/2

teaspoon lemon-pepper seasoning

1/4

to 1/2 teaspoon salt

1/2

cup half-and-half

tablespoons shredded fresh Parmesan cheese

tablespoons chopped fresh parsley

Hide Images

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.