Orzo With Pesto And Peas

I contend that many Christians want to speak to others about the Lord but do not for fear that the observable, daily sin in their lives is too contradictory for them to witness….If God does not use sinners as His witnesses, there will be no human witnesses, since there are no perfect people…This does not change the fact that the more Christlike our lives, the more convincing our words about Christ. We need to do what we can to eliminate any sin that makes our words look inconsistent. But while attempting to do that we must be convinced that we cannot delay our witnessing until we reach sinless perfection. Otherwise, we would never share the gospel! Part of the beauty of our message is that God saves sinners, sinners like us.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
	Chicago	Pasta/noodl, Peas, Pesto, Side dishes, Tried	4	Servings

INGREDIENTS

1	c	Orzo
1	c	Frozen peas
2	T	Prepared pesto sauce
		Salt and freshly ground
		pepper

INSTRUCTIONS

Cook the pasta in a large pot of boiling, salted water for 6 to 8
minutes. Add the peas and cook until the pasta is tender but still
firm, 1 to 2 minutes longer. Drain well. In a large bowl, toss the
pasta and peas with the pesto and season with salt and pepper to
taste.  Tribune test kitchen note: Orzo is a tiny, rice-shaped dried
pasta;  pesto sauce is available in the refrigerated section of large
supermarkets. MC formatting and posted on Kitmailbox, July 27,'97 by
bobbi744@sojourn.com  NOTES : Yield: 4 to 6 servings. From the 5 in 10
Pasta and Noodle  Cookbook.  Recipe by: Chicago Tribune, Dec. 8,  1994
Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@sojourn.com>
on Jul 27, 1997

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 220 Calories From Fat: 38 Total Fat: 4.3g Cholesterol: 2.2mg Sodium: 163.4mg Potassium: 147.2mg Carbohydrates: 36.6g Fiber: 2.7g Sugar: 1.7g Protein: 8.4g