Recipes

Orzo with Bacon and Summer Vegetables

Bev Cooks

  • 4 strips bacon, cut into small chunks
  • 1/2 small red onion, diced
  • 1/2 small white onion, diced
  • 3 cloves garlic, minced
  • 2 scallions, finely diced
  • 1 Tbs. lemon zest
  • 3 sprigs fresh thyme
  • 1 tsp freshly chopped sage
  • 1 pinch crushed red or green pepper flakes
  • 1 cup frozen or fresh peas
  • 3 – 4 roma tomatoes, chopped
  • 1 cup broccoli florets
  • 1 1/2 cup orzo coarse salt and freshly ground pepper fresh basil and parmesan cheese

  • Render the bacon in a large skillet over medium heat, until crispy. Remove bacon pieces with a slotted spoon and place on some paper towels to drain.
  • Drain all but 2 Tbs. bacon fat. Add the onions to the pan and sauté until they start to soften, 4 minutes. Add the garlic, scallions, lemon zest, thyme and sage to the skillet. Season with the crushed pepper and a little salt. Sauté another minute, or until that mix is pretty fragrant.
  • Add the tomatoes, broccoli and peas to the pan. The juice from the tomatoes will create a very light sauce, so you’ll simmer the mix until the veggies soften, 5 minutes. You may add a little water to help it along if you want!
  • In the meantime, boil the orzo until al dente, just a few minutes. Reserve a few Tbs. of the pasta water and drain the rest.
  • Add the bacon back to the pan. Add the cooked orzo to the pan and give everything a good toss. If you need to add a little pasta water for a little more “sauce,” go right ahead. Taste it. What do you think? Little more salt? What about some lemon juice? oooOOOooo.
  • Garnish with fresh basil and parmesan cheeeeese, if ya want. Dive on in.