Pea and Pesto Orzo
with cheese and chilli garnish4.5(411)
Calories
:
610 kcalProtein
:
17.6g proteinTotal
:
35 minutesDifficulty
:
MediumCalorie Smart
Optional Spice
Veggie
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Celery
- Soya
- Mustard
- May contain traces of allergens
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.
Ingredients
Serving amount
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
2 unit(s)
Garlic
1 unit(s)
Chilli
1 unit(s)
Onion
5 grams
Parsley
120 grams
Peas
30 grams
Green Pesto
65 grams
Creme Fraiche
(Contains: Milk)
2 sachet(s)
Vegetable Stock
1 sachet(s)
Hello Muscat
(Contains: Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2553 kJ
Energy (kcal)610 kcal
Fat21.6 g
of which saturates9.3 g
Carbohydrate79.8 g
of which sugars12.2 g
Dietary Fiber4.4 g
Protein17.6 g
Salt5.3 g
Potassium135.3 mg
Calcium17.7 mg
Iron0.4 mg
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
Cooking steps
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.
2
- Place a pan over medium-high heat with a knob of butter and a drizzle of oil.
- Once hot, add the onion and garlic.
- Fry until softened, stirring occasionally, 4-5 mins.
3
- Add the orzo, muscat and stock along with 400ml water (per 2P).
- 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.
4
- Once the orzo is cooked, add the creme fraiche, pesto, half the cheese and a knob of butter.
- Stir until well incorporated.
5
- Add the peas, 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.
6
- Divide your pea and pesto orzo between bowls.
- Garnish with remaining parsley, chilli and cheese.
