Cook pancetta in a skilled with olive oil until crisp. Remove with slotted spoon.
Meanwhile, bring 1 quart of water to a boil. Add 1 tbsp salt and orzo. Cook about 5 minutes or until al dente.
Add frozen peas and water to the skillet; simmer until tender (about 5 minutes). Drain and return to skillet.
Stir in pesto, orzo, pancetta, and parmesan, and heat through.
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