Try this Orzo with Pesto and Peas recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 4 | ||
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Calories: 73 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 250.2mg | 9 % | |
Potassium 266.5mg | 7 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 10.7g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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