Pea green orzotto
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 30 Apr 24
- Updated: 9 May 24
Everyone loves the ease of orzo, or risoni as it’s known in Italy. This beautiful, bright green orzotto has the fresh flavours of sweet peas, fragrant basil and a wonderful oozy texture thanks to the mozzarella. It’s spring in a bowl!
Ingredients
- 300g frozen peas, defrosted in a bowl of water
- 1 garlic clove
- 2 basil sprigs, leaves picked (save the small leaves for garnish)
- 20g parmesan (or veggie equivalent), finely grated, plus extra to serve
- 150g hot vegetable stock
- Squeeze lemon juice
- 350g orzo
- 150g mozzarella, grated or diced
- 1 tbsp unsalted butter (optional)
Method
- Bring a pan of salted water to the boil. Meanwhile, put the defrosted peas in a blender with the garlic, basil, parmesan and stock, then whizz into a smooth, loose sauce. Taste and season with salt and lemon juice.
- Cook the orzo in the boiling water for 6-8 minutes.
- Pour the bright green sauce into a pan, add the grated mozzarella and heat until the cheese has completely melted – you don’t want to heat the sauce for too long or you’ll turn the sauce murky. Once the orzo has cooked, drain, then stir through the sauce and beat in the butter (if using). Divide among bowls, then top with cracked black pepper and more grated parmesan.
- Recipe from April 2024 Issue
Nutrition
- Calories
- 513kcals
- Fat
- 14g (8.4g saturated)
- Protein
- 23g
- Carbohydrates
- 68g (7.5g sugars)
- Fibre
- 8.5g
- Salt
- 0.7g
delicious. tips
The versatile pea sauce can be made up ahead of time and frozen in portions for up to 3 months. Defrost quickly in the microwave and toss it through any pasta; it’s nice with fish too.
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