| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
Pasta/noodl, Peas, Pesto, Side dishes, Tried |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Orzo |
| 1 |
c |
Frozen peas |
| 2 |
tb |
Prepared pesto sauce |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
1. 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.
2. 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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