Name: Pesto-y Summer Orzo
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Red Onion; 2 Aubergines; Handful of Kalamata Olives; 2 Tsp Capers; 2 Tbsp Red Wine Vinegar; 2 Heaped Tsp Sundried Tomato Pesto; 400g Plum Tomatoes (1 Tin); 500g Orzo; Bunch of Parsley

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What's On

Easy

Cost 3

£8-12

Italian

MOB Icons White Dietary 4

Veggie

Nut-Free

MOB Icons White Dietary 3

Pescatarian

Shellfish-Free

Z49 A5250 2

Lunch

Dinner

Party Food

Sides

Cube your aubergines and cook in a pan without oil. Once cooked, set aside.

Finely chop up a red onion, a handful of parsley and add 2 teaspoons of capers. Pan fry until the onions are translucent.

Pour in 2 tablespoons of red wine vinegar and allow to evaporate.

Add 2 heaped teaspoons of sun-dried tomato pesto and a tin of plum tomatoes. Mix well. Season generously with salt and pepper.

<p>Mix in the cooked orzo and a handful of chopped parsley leaves. Serve and enjoy MOB!</p>

Dinner Party

Summer

Barbecue

Red Onion

Aubergine

Kalamata Olives

Handful

Capers

Teaspoon

Red Wine Vinegar

Tablespoon

Red Pesto

Tomato

Gram

Orzo

Parsley

Bunch

Salt

Pepper

Homepage

Pesto-y Summer Orzo

Breadcrumbs

A food media platform. We share easy & affordable recipes, stunning food videos, weekly competitions, cooking hacks & tips and featured articles.

Pestoey orzo with lovely salty bursts of flavour from the capers and the olives. Make sure you use Kalamatas! A great summer dish for the MOB.

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