Beautiful, fresh and light pasta dish, adapted from a Waitrose orzo recipe. Couldn't get hold of orzo in my supermarket so mixed it up with these mini pasta wheels (Messicani) and it worked brilliantly. Use orzo or any other small pasta types if you have them.
Cooking Time: 25 minutes
Serves: 2
Ingredients
1 tbsp olive oil
1 leek, washed and sliced
1 head of baby leaf green, shredded
150 g messicani pasta (or any small pasta/orzo)
350 ml good quality vegetable stock
100 g frozen peas
3 tbsp finely grated Parmesan
4 asparagus spears
2 lemon wedges, to garnish
Method
1. Heat the oil in a medium saucepan over a medium heat and add the leek with a pinch of salt. Fry gently for 3-4 minutes until softened, then stir in the shredded baby leaf greens and fry for a minute more.
2. Stir the pasta into the vegetables. Add about one-third of the stock, cover and simmer gently until it has been absorbed, stirring occasionally. Add another third of the stock and stir until absorbed. Add the remaining stock and the frozen peas and stir occasionally.
3. After about 10-12 minutes, when most of the stock has been absorbed, but the orzo is still a little loose, remove from the heat, stir in half of the cheese, cover the pan and leave to sit for 3 minutes.
4. While the pasta is resting, griddle or steam the asparagus for a few minutes until tender.
5. Uncover the pasta, stir, season and serve topped with the remaining cheese, asparagus spears and lemon wedges to squeeze over the top.
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