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+ +

Lemony Orzo Primavera with Toasted Pine Nuts

- +

+ Lemony Orzo Primavera with Toasted Pine Nuts +

+ - +

★★★★★

- + +

Gousto

- - - Total Time: 25 min - Servings: 2 or 4 servings - - - Source: - - gousto.co.uk - - + + + Total Time: 25 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk +

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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

-            

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
+            

+          

- + +

- -

- - - - -

Directions

-            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
5. 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

Directions

+            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

+            5. 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!

+          

- - - -

Nutrition

Typical values per 100g per serving
Energy 661 kJ 1861 kJ 156 kcal 441 kcal
Fat 4.2 g 11.9 g
of which saturates 1.5 g 4.3 g
Carbohydrate 21.4 g 60.1 g
of which sugars 1.9 g 5.4 g
Fibre 2.1 g 6.0 g
Protein 7.7 g 21.6 g
Salt 0.56 g 1.59 g

+ - -

- -

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 +

+ + +

Nutrition

+ Typical values per 100g per serving
Energy 661 kJ 1861 kJ 156 + kcal 441 kcal
Fat 4.2 g 11.9 g
of which saturates 1.5 g + 4.3 g
Carbohydrate 21.4 g 60.1 g
of which sugars 1.9 g + 5.4 g
Fibre 2.1 g 6.0 g
Protein 7.7 g 21.6 g
Salt + 0.56 g 1.59 g +

- +