Parsley and Pesto Orzo
with green peas and chilli garnish
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.
Tags:
Optional Spice
•Veggie
•Climate Conscious
Allergens:
Wheat
•Milk
•Celery
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
170 grams
Dried Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soya)
50 grams
Grated Italian Style Hard Cheese
(Contains Milk)
2 unit(s)
Garlic
1 unit(s)
Chilli
2 sachet(s)
Hello Muscat
(Contains Celery)
2 unit(s)
Onion
5 grams
Parsley
120 grams
Peas
1 sachet(s)
Green Pesto
(Contains Milk)
65 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2792 kJ
Energy (kcal)667 kcal
Fat27.9 g
of which saturates11.6 g
Carbohydrate80 g
of which sugars12.2 g
Dietary Fiber0 g
Protein24.5 g
Cholesterol0 mg
Salt4.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
Cooking Steps
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.
- Once hot, fry the onion and garlic until softened, stirring occasionally, 4-5 mins.
- Add the orzo and muscat along with 400ml water (double for 4p).
- 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 creme fraiche, peas, pesto, half the cheese and a knob of butter.
- Stir in half the chilli (use less if you don't like spice) and half the parsley.
- Cook, stirring to warm through, 1 min.
- Taste and season with salt and pepper.
TIP: Add a little water if you feel the orzo is too dry.
4
- Divide your pea and pesto orzo between bowls.
- Garnish with remaining parsley, chilli and cheese.
