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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 email@example.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
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