Italian Risoni Salad with Crispy Pancetta and Peas

Bring a large pot of generously salted water to a boil. Add the risoni (orzo pasta) and cook according to the package instructions for about 8 to 9 minutes until al dente. Add the frozen peas directly to the boiling pasta water during the last 2 minutes of cooking time. Then drain both through a fine sieve, briefly rinse with cold water, and drain well.

While the pasta is cooking, cut the pancetta into thin strips or small cubes. Heat a non-stick pan over medium heat without added fat and render the pancetta slowly for about 5 to 6 minutes until golden brown and wonderfully crispy. Remove the crispy pancetta pieces with a slotted spoon and drain on paper towels – keep the aromatic cooking fat in the pan.

For the lemon dressing, wash the lemon thoroughly under hot water, finely grate some zest, and squeeze out all of the juice. Peel the garlic clove and mince very finely or press. In a large salad bowl, whisk together the lemon juice, lemon zest, garlic, and extra virgin olive oil with a pinch of salt and freshly ground black pepper to form a smooth vinaigrette. If desired, whisk in 1 tablespoon of the warm rendered pancetta fat for extra depth.