Heat 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat.
Add 4 ounces of diced Italian pancetta (about 1 cup) and cook until the fat is rendered and begins to brown, 5-7 minutes.
Add the minced garlic and cook for 30-45 seconds until fragrant (but not browned.)
Stir in the frozen peas, lentils and pasta.
Stir for 1 minute.
Add the vegetable broth.
Reduce the heat to medium-low and simmer for about 7-10 minutes.
Stir occasionally to prevent the pasta from sticking to the bottom of the pan. If necessary add more broth.
Taste and season with salt and pepper. Drizzle olive oil and garnish with parmesan cheese.
Serve immediately.
Notes
Do not rinse the orzo pasta when making this recipe as the starch contributes to the creaminess of the dish.
You can find Italian pancetta in specialty shops. In a pinch, you can always substitute with bacon.
Towards the end of the cooking time, stir frequently to prevent the pasta from sticking to the bottom of the pan.
Variations: For a vegan variation, omit or replace the pancetta with "fake" bacon. Taste to adjust seasonings. 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