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Italian Recipes

Primavera Pesto Orzo

Primavera Pesto Orzo

Primavera Pesto Orzo

with Asparagus, Peas and Balsamic Drizzle

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Hey presto! This speedy Primavera Pesto Orzo is ready in under 25 minutes. Colourful from green pesto as well as green veg, this dish gives a whole new meaning to eating your greens.

Tags:

Veggie

•Climate Conscious

Allergens:

Cereals containing gluten

•Milk

•Egg

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Orzo

(Contains: Cereals containing gluten)

2 unit(s)

Garlic Clove**

100 grams

Asparagus**

75 grams

Creme Fraiche**

(Contains: Milk)

15 grams

Vegetable Stock Paste

120 grams

Peas**

64 grams

Pesto

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese**

(Contains: Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3308 kJ

Energy (kcal)791 kcal

Fat39.9 g

of which saturates17.2 g

Carbohydrate83.8 g

of which sugars15 g

Dietary Fiber5.2 g

Protein23.5 g

Salt3.55 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Grater

•Sieve

•Large Frying Pan

Instructions

Get Started

1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Prep the Veg

2

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

b) Trim the asparagus and cut into thirds.

Blanch the Asparagus

3

a) The pasta has 3 mins cook time remaining, add the asparagus to the orzo and cook until tender, 2-3 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 the orzo sticking together.

Creamy Sauce Time

4

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

b) Once hot, add 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.

d) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

All Together Now

5

a) Once the sauce has thickened, stir the peas into the pan.

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.

Serve

6

a) Share the creamy pesto orzo between your serving bowls.

b) Drizzle over the balsamic glaze.

Enjoy!

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