Creamy, cheesy, totally green, this spinach pesto orzo is a brilliant way to sneak in the good stuff. A great one for fussy eaters who still love flavour.
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Serves
4
Orzo
Pine Nuts
Garlic
Spinach
Parmesan
Lemon
Basil
Mint
Olive Oil
Salt
Black Pepper
Serves
4
Orzo
Pine Nuts
Garlic
Spinach
Parmesan
Lemon
Basil
Mint
Olive Oil
Salt
Black Pepper
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Step 1.
1 Adult Serving = 2 Kids Servings
Bring a large pan of salted water to the boil and cook the orzo following pack instructions.
Step 2.
While the orzo's cooking, toast the pine nuts in a dry frying pan over a medium heat until golden, then remove from the heat.
Step 3.
Peel the garlic and grate the Parmesan. Zest and juice the lemon.
Step 4.
Into a blender, add the mint, basil and toasted pine nuts (saving a few nuts and leaves for topping), garlic, lemon zest and most of the lemon juice, plus a ladle of pasta water, spinach, most of the Parmesan, a good glug of olive oil, and a pinch of salt and pepper. Blitz until smooth, that’s your pesto done.
Step 5.
Drain the orzo and mix with your spinach pesto.
Step 6.
Serve up!
Kids Plate: Dish up the kids, add a little extra cheese if they'd like.
Parents Plate: Dish out the orzo, squeezing over a touch more lemon juice for extra zing along with the remaining toasted pine nuts, basil leaves and grated parmesan to garnish. Finish with a crack of black pepper.
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