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Green Pesto Orzo

  • Simple
  • 0:20 m
  • 8 ingredients

A delightful reinvention of a traditional Tuscan pasta, our Green Orzo is where classic meets plant-power. We've packed this dish with a lush, vibrant pesto made with the freshest cavolo nero, richly flavoured with garlic, and perfectly balanced with a splash of lemon. Throw in creamy cashews and a sprinkle of nutritional yeast for that irresistible, cheesy umami flavour, and you're onto a winner!

Serves: 4

Ingredients

For the Green Pesto

  • 300g cavolo nero
  • 3 large garlic cloves
  • 80ml olive oil
  • 100g cashews
  • 4 tbsp nutritional yeast
  • 1 lemon
  • Salt & pepper

For the Orzo

  • 400g orzo

To Serve

  • black pepper
  • extra virgin olive oil

Before you start

Large saucepan | Kettle boiled | Colander |  Food processor or high speed blender

Step 1

Prepare the green pesto

  • Bring a large pan of salted water to the boil
  • Strip the cavalo nero leaves from the stalks and peel the garlic cloves
  • When the water is boiling, drop the cavalo leaves and garlic cloves into the water, cook for 5 minutes. Using tongs, remove the cavalo leaves and garlic from the water and allow to drain in a colander. Squeeze any excess water out of the leaves. Add the leaves and garlic to a food processor and pulse to break down the leaves. Add the cashews, nutritional yeast and a few more times to combine. Whilst the processor is running, pour in the olive oil. Finally, add the juice from ½ lemon, salt and pepper and pulse a couple more times. Set aside

Ingredients

  • 300g cavolo nero
  • 3 large garlic cloves
  • 80ml olive oil
  • 100g cashews
  • 4 tbsp nutritional yeast
  • 1 lemon
  • Salt & pepper

Step 2

For the orzo

  • Return the pot of water to the boil. Add the orzo and cook as per instructions on the packet. Drain away the water, saving ½ cup full, and tip the orzo back to the pan
  • Stir the pesto and pasta water through the orzo over medium heat for 2 minutes, until the pesto has heated through and the orzo is coated

Ingredients

  • 400g orzo

Step 3

Serve

  • Divide the orzo between 4 bowls and serve with cracked black pepper and a drizzle of extra virgin olive oil

Ingredients

  • black pepper
  • extra virgin olive oil