A one-pan wonder perfect for summer. Here's our take on a classic primavera pasta, but using orzo.
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Serves
4
Asparagus
Onion
Red Chilli
Garlic Clove
Orzo
Vegetable Stock Cube
Broad Bean
Petit Pois
Basil
Mint
Parmesan
Mozzarella
Salt
Black Pepper
Olive Oil
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Serves
4
Asparagus
Onion
Red Chilli
Garlic Clove
Orzo
Vegetable Stock Cube
Broad Bean
Petit Pois
Basil
Mint
Parmesan
Mozzarella
Salt
Black Pepper
Olive Oil
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Step 1.
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.
Step 2.
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.
Step 3.
Add the orzo along with 2 vegetable stock cubes with 800ml of boiling water.
Step 4.
Allow the pasta to cook for 8 mins before adding the broad beans, petit pois and asparagus.
Step 5.
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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