Lemony Orzo Primavera With Toasted Pine Nuts

Updated at: Thu, 17 Aug 2023 00:03:10 GMT

Step 1

Boil a kettle Peel and finely slice the garlic

Step 2

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

Step 3

Meanwhile, dissolve the vegetable stock mix in 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

Step 4

Meanwhile, trim, then cut the green beans in half Chop the Tenderstem broccoli in half lengthways

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

Step 6

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

Step 7

Once done, add a knob of butter, lemon juice and a very generous grind of black pepper Wash the spinach, then add it to the pan and 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

Step 8

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!

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