Tomato and Red Wine Orzo and Roasted Tenderstem®
with Pesto, Lemon and Italian Style Cheese
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.
Ingredients
150 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
180 grams
Orzo
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Baby Spinach
1 unit(s)
Lemon
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
1 pinch
Chilli Flakes
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.
c) Halve any thick broccoli stems lengthways.
d) Peel and grate the garlic (or use a garlic press).
If you'd prefer to boil your broccoli, skip the oven.
a) When your pan of water is boiling, add the orzo and bring back to the boil.
b) Cook until tender, 10 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, pop the Tenderstem® broccoli onto a large baking tray.
b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.
If you'd prefer to boil your broccoli, boil it in step 4 while the sauce simmers for 3-5 mins, until tender.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the garlic and fry for 30 secs. Stir in the passata, veg stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Once boiling, reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.
d) Meanwhile, quarter the lemon into wedges.
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 in the, pesto and butter (see pantry for amount) until melted.
c) Stir through the cooked orzo and half the hard Italian style cheese.
d) Stir in a good squeeze of lemon juice. Taste and season with salt, pepper or more lemon if needed. Add a splash of water if it's a little too thick.
a) Share the tomato orzo and its sauce between your bowls.
b) Top with the roasted broccoli. Squeeze some lemon juice over the broccoli.
c) Sprinkle over the remaining cheese and the chilli flakes (use less if you'd prefer things milder). Serve with any remaining lemon wedges alongside.
Enjoy!
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