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Pea and Pesto Orzo

Pea and Pesto Orzo

with cheese 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:
Calorie Smart
Optional Spice
Discovery
Veggie
Allergens:
Wheat
Milk
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

170 grams

Dried Orzo

(Contains Wheat May be present Lupin, Egg, Mustard, Soya)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

2 unit(s)

Garlic

1 unit(s)

Chilli

2 unit(s)

Onion

5 grams

Parsley

120 grams

Peas

1 sachet(s)

Green Pesto

(Contains Milk)

65 grams

Creme Fraiche

(Contains Milk)

2 sachet(s)

Vegetable Stock

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

to taste

Oil

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Nutrition Values

Energy (kJ)2781 kJ
Energy (kcal)665 kcal
Fat27 g
of which saturates10.8 g
Carbohydrate80.5 g
of which sugars12.4 g
Dietary Fiber0.2 g
Protein24.3 g
Cholesterol0 mg
Salt3.9 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

Instructions

Get Prepped
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.
Cook the Orzo
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 stock 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.
Finishing Touches
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.

Garnish and Serve
4
  • Divide your pea and pesto orzo between bowls.
  • Garnish with remaining parsley, chilli and cheese.
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