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Heat a splash of olive oil in a pan. Slice your asparagus into thirds and begin frying. Once browned, remove them from the pan and set aside.
Finely chop the onion. Slice the garlic and chilli into thin slices. Fry the onion and chilli in the same pan used for the asparagus. Once the onions are starting to turn translucent, add the garlic.
Add the orzo along with 2 vegetable stock cubes with 800ml of boiling water.
Allow the pasta to cook for 8 minutes before adding the broad beans, petit pois and asparagus.
Once the pasta is fully cooked, finely chop the basil and mint and stir these in. Season with salt and pepper. Top with your mozzarella, grated Parmesan, black pepper and fresh basil to serve… Enjoy!
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