Directions

• Place the chopped bacon in a large, heavy-bottom sauce pot or Dutch oven. Cook the bacon over medium-high heat for 6 to 8 minutes, or until crispy.
• Add the leeks and sauté until soft, 3 to 4 minutes. Add the peas and sauté for 1 minute more.
• Add the orzo and chicken broth, stir to combine then bring to a boil. Reduce heat to medium-low and simmer 10 minutes, stirring every few minutes, scraping the bottom of the pot to make sure the orzo doesn’t stick.
• Remove from the heat, add the spinach, stir, then cover for a couple minutes or until the spinach has wilted. Top with parmesan, lemon zest and black pepper and serve with lemon wedges on the side.