Lemony Orzo Primavera with Toasted Pine Nuts

ingredients

• 15g pine nuts
• 35g grated Italian hard cheese
• 11g vegetable stock mix
• 150g orzo
• 1 lemon
• 80g spinach
• 80g Tenderstem broccoli
• 80g fine green beans
• 2 garlic cloves

method

For 2 people [double for 4]

1. Boil a kettle

Peel and finely slice the garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced garlic and cook for 30 secs

Add the orzo and cook for 1 min further

Meanwhile, dissolve the vegetable stock mix in 550ml [1.1L] boiled water

Add the vegetable stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 5 min

Meanwhile, trim, then cut the green beans in half

Chop the Tenderstem broccoli in half lengthways

1. Heat a small dry pan over a medium heat

Once hot, add the pine nuts and cook for 2-3 min or until toasted and lightly golden

Once the orzo has been cooking for 5 min, add the halved green beans and cook, covered, for a further 5 min

Add the halved Tenderstem and cook, covered, for 5 min further or until everything’s tender with a slight bite

Once done, add a knob of butter, the juice of 1/2 [1] lemon and a very generous grind of black pepper

Wash the spinach, then add it to the panand cook for a further 2-3 min or until wilted

Add half of the grated Italian hard cheese (save the rest for garnish!) and give everything a good mix up – this is your lemony orzo primavera

Cut the remaining lemon into wedges

Serve the lemony orzo primavera in bowls, topped with the remaining grated Italian cheese, a drizzle of olive oil, the toasted pine nuts and a grind of black pepper

Garnish with a lemon wedge

Enjoy!

notes

Tip: Watch them like a hawk to make sure they don’t burn!

• Tip: Add a splash more water if your orzo is looking a little dry, and stir it occasionally to prevent it from sticking