Orzo With Pesto And Peas
| 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
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Nutrition (calculated from recipe ingredients)
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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