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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Serves
4
Red Onion
Aubergine
Kalamata Olives
Capers
Red Wine Vinegar
Red Pesto
Tinned Plum Tomato
Orzo
Parsley
Salt
Black Pepper
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Serves
4
Red Onion
Aubergine
Kalamata Olives
Capers
Red Wine Vinegar
Red Pesto
Tinned Plum Tomato
Orzo
Parsley
Salt
Black Pepper
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Step 1.
Cube your aubergines and cook in a pan without oil. Once cooked, set aside.
Step 2.
Get your orzo on.
Step 3.
Finely chop up a red onion, a handful of parsley and add 2 teaspoons of capers. Pan fry until the onions are translucent.
Step 4.
Add your aubergines and kalamata olives.
Step 5.
Pour in 2 tablespoons of red wine vinegar and allow to evaporate.
Step 6.
Add 2 heaped teaspoons of sun-dried tomato pesto and a tin of plum tomatoes. Mix well. Season generously with salt and pepper.
Step 7.
Mix in the cooked orzo and a handful of chopped parsley leaves. Serve and enjoy MOB!
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