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One-Pan Spinach, Leek And Pesto Orzo
I make this for my family a lot as it’s an easy way to pack in loads of greens and the leftovers are brilliant to get a meal on the table in minutes (something I often need to do!). It’s a great example of what the book is about; simple ingredients coming together quickly to provide something nutritious and delicious.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●pan
📝 Preparation Steps
1
Place a large saucepan on a medium heat and add the olive oil. Once warm, add the leek, onion, garlic and a big pinch of salt and cook for ⏱️ 10 minutes, until softened but not coloured.
olive oil2 tablespoonsonion1
2
Meanwhile, in a blender, blend half the spinach with the coconut milk and pesto to make a smooth, green sauce.
3
Add the orzo to the pan and stir for a minute so that the grains are coated in the cooked veg, before adding the stock and the spinach sauce. Season generously.
orzo1.5 cups
4
Bring the liquid back to the boil, then turn the heat down to low, cover with a lid and simmer for 8–⏱️ 10 minutes, stirring it every ⏱️ 5 minutes or so to make sure the orzo doesn’t stick to the base of the pan.
orzo1.5 cups
5
Roughly slice the remaining spinach and add it to the orzo along with the peas and stir until the spinach has just wilted, then add the lemon zest and juice, season to taste with salt and pepper and serve with a drizzle of olive oil and another spoonful of pesto if you like.
orzo1.5 cupslemon1olive oil2 tablespoons
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