Creamy Pesto Bacon and Asparagus Orzo

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the asparagus and cut into thirds.

a) 2 mins before the pasta has finished cooking, add the asparagus to the orzo and cook until tender, 1-2 mins. 

b) Once cooked, drain the pasta and asparagus in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. 

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Stir in the garlic and fry until fragrant, 30 secs.

c) Stir the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the pesto, cheese and butter (see pantry for amount) until the cheese and butter have melted.

c) Stir the cooked orzo and asparagus into the sauce until piping hot.

d) Season with salt and pepper. Add a splash of water if you feel it needs it.