With bacon, mushrooms, peas and fresh herbs, this flavour-packed pasta meal makes a delicious dinner for any night of the week. Leftovers make a great grab-and-go lunch option too.
Orzo with Fennel and Bacon
1 pkg (454 g)
Catelli® Orzo Pasta
1 cup (250 mL) frozen peas, thawed
6 slices bacon, chopped
1 large bulb fennel, thinly sliced
1/4 cup (60 mL) olive oil
8 oz (250 g) sliced mushrooms
1 onion, chopped
5 cloves garlic, minced
1 tbsp (15 mL) finely chopped fresh thyme
5 chili pepper, chopped
1 cloves garlic, minced
1/4 cup (60 mL) julienned sun-dried tomatoes
1/2 tsp (2 mL) each salt and pepper
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) grated Parmesan cheese
2 tbsp (30 mL) finely chopped chives
1Cook orzo according to package directions, adding peas in the last minute of cooking; drain, reserving 1/3 cup (75 mL) cooking liquid.
2Meanwhile, in large skillet set over medium heat, cook bacon for 3 to 5 minutes or until crispy at edges. Using slotted spoon, transfer to paper towel–lined plate. Drain all but 1 tbsp (15 mL) fat in skillet.
3Add fennel to skillet; cook for about 3 minutes or just until tender. Remove from pan; set aside. Add olive oil to skillet. Stir in mushrooms, onion, garlic and thyme; cook for about 5 minutes or until mushrooms are slightly softened.
4Stir in reserved fennel, chili pepper, sun-dried tomatoes, salt and pepper; cook for 3 to 5 minutes or until mushrooms start to brown.
5Add pasta, cooking liquid, peas, lemon juice and zest to skillet; cook for 2 to 3 minutes or until pasta is well coated. Stir in half of the Parmesan, and chives. Sprinkle reserved bacon and remaining Parmesan over top.
For a Greek twist, substitute marinated artichoke hearts for fennel and add feta cheese.
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