In a large pan, heat the oil over medium-high heat.
Add the crushed garlic and cook for a few minutes until fragrant (but not browned.)
Remove the garlic.
Add the pancetta and cook until crisp (3-4 minutes.)
Stir in the frozen peas, lentils and pasta.
Stir for 1 minute.
Add the chicken broth.
Reduce the heat to medium-low and simmer for about 10 minutes.
Stir occasionally to prevent the pasta from sticking to the bottom of the pan. If necessary add more broth.
When pasta is cooked, drizzle olive oil and incorporate with the cheese.
Do not rinse the orzo pasta when making this recipe as the starch contributes to the creaminess of the dish.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe inspired by Nigella