Orzo with Asparagus and Pesto

Name: How to cook Orzo with Asparagus and Pesto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Sally Strong

Orzo with Asparagus and Pesto

This recipe is very light and great for enjoying outdoors. It also helps to sneak some of your 5-a-day in too!

Ingredient

Food ration :

2 servings

Cooking time :

30 mins

100 g

Cooking instructions

* Step 1

Place the orzo on the boil with water. It should take about 10 minutes to cook through. Don't salt the water as the pesto shall have enough salt in it.

* Step 2

Make the pesto. Combine the pine nuts, basil, 1 tsp sea salt, 2 tbsp olive oil and 2 cloves of garlic and blitz using a blender or hand mixer. Add half the juice of a lemon.

* Step 3

Mince the rest of the garlic cloves and combine with the capers on a chopping board. Add the remaining tsp of sea salt and use the back of a spoon to crush the ingredients against the chopping board until you get a paste.

* Step 4

Prepare the veg. Snap the woody ends off the asparagus and leave to the side. Slice the cavolo nero kale into strips. Drain the orzo.

* Step 5

In a large pan, melt the butter. Add the garlic and caper mixture and gently fry for about 2 minutes. Add the cavolo nero and orzo. Fry until the cavolo nero turns a deeper green then add about 2-3 tbsp of the pesto, keep on a gentle heat.

* Step 6

Blanch or steam the asparagus for 5 minutes until cooked but not mushy. Squeeze the remaining lemon juice into the orzo and season with the pepper. Serve the orzo topped with the asparagus and enjoy.

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