Green Summer Orzo

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Step 1.

Add orzo to a pan of salted boiling water.

Step 2.

Toast your pine nuts.

Step 3.

Into a blender, add a handful of fresh mint, a handful of fresh basil, toasted pine nuts, garlic clove, the zest and juice of a lemon (save a bit of juice to squeeze over the dish at the end), 70g of Spinach, 80g of Parmesan, salt, pepper and olive oil. Blitz until smooth.

Step 4.

Add petit pois to the pasta water just before the pasta is ready. Cook for 30 seconds. Drain pasta and peas.

Step 5.

Add pasta and peas to a wide pan. Pour over your spinach pesto. Mix everything together. Add your remaining spinach leaves. Mix them in until they wilt.

Step 6.

Serve the orzo with some Parmesan and pine nuts scattered on top. Squeeze on a bit more lemon juice and tuck in! Enjoy!

Add a squeeze of fresh lemon onto each dish at the end.

200g Petit Pois
100g Parmesan
500g Orzo
1 Lemon
200g Spinach
Bunch of Basil
Bunch of Mint
1 Clove of Garlic
40g Pine Nuts
Olive Oil