Pea, Leek and Basil Orzo. This is a perfect midweek supper recip

Pea, Leek and Basil Orzo. This is a perfect midweek supper recipe that is giving me pure spring vibes. Using Greek yoghurt in the sauce, still gives an element of creaminess while keeping the sauce super light. It also keeps super well for lunch the next day. Serves 2-3 - 3 leeks - 3 cloves garlic - 300g orzo - 700ml stock - 100g peas Sauce - 50g spinach - 15g basil - 1 head tbsp Greek yoghurt - I/2 lemon, juice and zest - Splash of milk - Salt and pepper Finely slice the leeks and dice the garlic, sauté and a little oil for around five minutes until soft. Add the orzo and the stock, and bring to a gentle simmer. Simmer for around 7 minutes, until the orzo is tender, stirring regularly to ensure it doesn’t stick to the bottom. Add everything for the sauce to a blender and blitz until smooth. Add the sauce and peas to the orzo and stir through. Check the seasoning, it will probably need more salt, and serve up. Garnish with cracked black pepper, extra lemon zest, a drizzle of olive oil and Parmesan.

Great

% Daily Values based on a 2,000 calorie diet