Orzo with Peas and Prosciutto

Fresh spring peas were EXCELLENT in this recipe, but frozen work just as well.  If you din't have Proscuitto, use Bacon.  Sinceyoundon't stir it in until the verynend, it will stay crisp.   Nutrition provided is for 4 servings.

    2 Tbl Butter                       3 1/2 Cups Chicken Stock

    4 Oz Prosciutto                  2 Cups Hulled Pead

    1 1/2 Cup Orzo                  4 Tbl Parmesan

    3 Tbl Spring Onion           1/4 Tsp salt

    2 Tbl Garlic                       1/4 Tsp pepper

Mince the onion and garlic and chop peas, set aside.  Melt butter in medium saucepan over medium heat. Cook and stir Prosciutto 3 minutes or until it begins to crisp. Remove Prosciutto with slotted spoon.  Add orzo to saucepan; cook 4 to 6 minutes or until golden brown, stirring constantly. Add the spring onions and garlic; cook 1 minute or until fragrant, stirring constantly. Add broth; bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer, covered, 15 minutes or until broth is

absorbed and orzo is tender.

Stir in peas; cook, covered, 3 to 5 minutes or until peas are tender. Stir in Prosciutto, cheese, salt and pepper.

Per Serving: 387 Cal (31% from Fat, 29% from Protein, 40% from Carb); 27 g Protein; 13 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat;

38 g Carb; 3 g Fiber; 4 g Sugar; 116 mg Calcium; 2 mg Iron; 2429 mg Sodium