1

Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

2

Meanwhile, sauté pancetta and chopped shallots in heavy large skillet over medium-high heat until brown, about 4 minutes. Add peas and 4 Tablespoons chopped dill; stir to coat. Add chicken broth and boil until reduced by half, about 4 minutes. Add Sherry wine vinegar; boil 1 minute. Add orzo to skillet; stir to coat. Season to taste with salt and pepper. Transfer to medium bowl; sprinkle with remaining 1 tablespoon chopped dill. Serve warm or at room temperature.