Pea, Zucchini and Pesto Orzo (Risoni)
This is a great super quick midweek meal. It's better made with homemade pesto, but store bought is fine too. I store homemade pesto in the freezer by pouring it into ice cube trays. That way I have serving size portions of pesto on hand when I need it. Sometimes I stir through frozen spinach to ...
Bahan-bahan
2 porsi
Langkah-langkah
- Place about 8 cups of water in a large saucepan and bring to boil.
- Add risoni and cook for 4 minutes, then add peas and cook for a further 1 minute. Note: The risoni will be slightly underdone at this point. It will finish cooking in the remaining steps.
- Scoop out 1/2 cup of the water from the saucepan, then drain the risoni and set aside until ready to add to the pan.
- Heat olive oil in a fry pan over medium high heat.
- Add garlic and onion and sauté for 1 minute until starting to soften.
- Add zucchini and sauté for a further 2 - 3 minutes until both the zucchini and onion are softened and the onion is starting to turn a light golden brown.
- Add pesto, risoni, pasta water reserved in step 3, salt and pepper. Bring the water to a simmer and stir for 1 minute until the water is absorbed.
- Serve immediately, garnished with freshly grated parmesan.
Nutrisi per porsi
484kcal
Asisten Resep
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