This cheesy pesto orzo tastes deliciously rich but not overly so. The addition of chilli cuts through with perfectly-proportioned spice. This is a hearty and comforting dish that's perfect for any occasion.
Allergens
Mustard
May contain traces of allergens
Wheat
Celery
Lupin
Soya
Milk
Egg
Utensils
Grater
Pan with Lid
Tags
Calorie Smart
Veggie
Optional Spice
Ingredients
Dried Orzo
170 grams
Grated Italian Style Hard Cheese
50 grams
Garlic
2 unit(s)
Chilli
1 unit(s)
Hello Muscat
2 sachet(s)
Onion
1 unit(s)
Parsley
5 grams
Peas
1 unit(s)
Green Pesto
1 sachet(s)
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
Oil
to taste
Preparation
1
Peel and grate the garlic (or use a garlic press).
Halve the chilli lengthways, deseed and finely chop.
Roughly chop the parsley (stalks and all).
Halve, peel and thinly slice the onion.
2
Place a pan over medium-high heat with 1 tbsp butter (double for 4p) and a drizzle of oil.
Fry the onion and garlic until softened, stirring occasionally, 4-5 mins.
Add the orzo and muscat along with400ml water (double for 4p).
Stir inthe peas, chilli (use less if you don't like spice) and half the parsley.
Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Give it a stir every few mins to prevent sticking.
3
Once the orzo is cooked, stir through the pesto and half the cheese.
Taste and season with salt and pepper.
TIP: Add a little water if you feel the orzo is too dry.
