Super Green Orzotto With Peas, Tenderstem Broccoli, Spinach, Creamy Cashew 'Labneh' & Toasted Almonds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a large saucepan and a frying panĀ
STEP 2
Fill your saucepan with boiling water and place over a medium heat. Once boiling, add theĀ orzoĀ and cook for 6-8 minutes or until al dente. Scoop out a cup of the pasta water and save it.Ā
STEP 3
Place your frying pan over a medium heat and dry fry (without oil) theĀ almondsĀ to toast. Remove from the pan, set aside and wipe the pan clean. When there's 5 minutes left on the orzo, place the frying pan back over a medium heat and add a drizzle of oil. Once hot, add theĀ tenderstem broccoliĀ and fry until charred a little on all sides and tender but al dente in the centre. Season well with salt and pepper.
STEP 4
Drain the orzo and return it to the pan with theĀ creamyĀ greenĀ sauce,Ā peasĀ andĀ spinachĀ and place back over the heat. Cook until the spinach is wilted and the sauce is piping hot. Add a splash of your reserved pasta water to loosen it up if needed.
STEP 5
To serve, spoon theĀ orzoĀ into bowls, top with theĀ tenderstem broccoliĀ and a dollop ofĀ creamy cashew labneh. Drizzle over some olive oil, sprinkle over theĀ almondsĀ and season to taste with sea salt and black pepper. Enjoy!
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Super Green Orzotto With Peas, Tenderstem Broccoli, Spinach, Creamy Cashew 'Labneh' & Toasted Almonds
Super Green Orzotto With Peas, Tenderstem Broccoli, Spinach, Creamy Cashew 'Labneh' & Toasted Almonds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a large saucepan and a frying panĀ
STEP 2
Fill your saucepan with boiling water and place over a medium heat. Once boiling, add theĀ orzoĀ and cook for 6-8 minutes or until al dente. Scoop out a cup of the pasta water and save it.Ā
STEP 3
Place your frying pan over a medium heat and dry fry (without oil) theĀ almondsĀ to toast. Remove from the pan, set aside and wipe the pan clean. When there's 5 minutes left on the orzo, place the frying pan back over a medium heat and add a drizzle of oil. Once hot, add theĀ tenderstem broccoliĀ and fry until charred a little on all sides and tender but al dente in the centre. Season well with salt and pepper.
STEP 4
Drain the orzo and return it to the pan with theĀ creamyĀ greenĀ sauce,Ā peasĀ andĀ spinachĀ and place back over the heat. Cook until the spinach is wilted and the sauce is piping hot. Add a splash of your reserved pasta water to loosen it up if needed.
STEP 5
To serve, spoon theĀ orzoĀ into bowls, top with theĀ tenderstem broccoliĀ and a dollop ofĀ creamy cashew labneh. Drizzle over some olive oil, sprinkle over theĀ almondsĀ and season to taste with sea salt and black pepper. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a large saucepan and a frying panĀ
STEP 2
Fill your saucepan with boiling water and place over a medium heat. Once boiling, add theĀ orzoĀ and cook for 6-8 minutes or until al dente. Scoop out a cup of the pasta water and save it.Ā
STEP 3
Place your frying pan over a medium heat and dry fry (without oil) theĀ almondsĀ to toast. Remove from the pan, set aside and wipe the pan clean. When there's 5 minutes left on the orzo, place the frying pan back over a medium heat and add a drizzle of oil. Once hot, add theĀ tenderstem broccoliĀ and fry until charred a little on all sides and tender but al dente in the centre. Season well with salt and pepper.
STEP 4
Drain the orzo and return it to the pan with theĀ creamyĀ greenĀ sauce,Ā peasĀ andĀ spinachĀ and place back over the heat. Cook until the spinach is wilted and the sauce is piping hot. Add a splash of your reserved pasta water to loosen it up if needed.
STEP 5
To serve, spoon theĀ orzoĀ into bowls, top with theĀ tenderstem broccoliĀ and a dollop ofĀ creamy cashew labneh. Drizzle over some olive oil, sprinkle over theĀ almondsĀ and season to taste with sea salt and black pepper. Enjoy!
