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Ingredients
Directions
- 1. Cook the pasta in a large pot of boiling, salted water for 6 to 8 min. Add in the peas and cook till the pasta is tender but still hard, 1 to 2 min 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 dry pasta; pesto sauce is available in the refrigerated section of large supermarkets. MC
- NOTES :
- Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 43 | 15% |
| Total Fat 4.8g | 6% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 107mg | 4% |
| Potassium 196mg | 6% |
| Total Carbs 48.99g | 13% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.3g | 2% |
| Protein 10.15g | 16% |
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