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 ...
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 2/3 cup risoni
- 1 tbsp olive oil
- 2 1/2 tbsp basil pesto (, preferably homemade (see notes for recipe))
- 1 small onion ((brown, yellow or white), diced)
- 1 g arlic clove (, crushed)
- 3 cups zucchini (, diced)
- 1 cup frozen peas (, preferably defrosted)
- 1/4 tsp salt
- Black pepper
- Parmesan cheese (, freshly grated)
Steps
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Place about 8 cups of water in a large saucepan and bring to boil.
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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.
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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.
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Heat olive oil in a fry pan over medium high heat.
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Add garlic and onion and sauté for 1 minute until starting to soften.
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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.
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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.
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Serve immediately, garnished with freshly grated parmesan.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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