Lemon Orzo with Spring Veg

Creamy lemon orzo tossed with courgette, peas and toasted pumpkin seeds for a bright spring dinner.

SHOPPING LIST

• orzo350g
• courgette2
• frozen peas150g
• lemon1
• pumpkin seeds40g
• parmesan50g
• olive oil2 tbsp
• garlic2 cloves
• salt1 tsp
• pepper1 tsp

METHOD

1. 1Cook the orzo in salted boiling water for 8 minutes, adding the peas for the last 2 minutes.
2. 2Drain, reserving a mug of the cooking water.
3. 3Meanwhile, heat the oil in a pan and fry the sliced courgette for 6 minutes until golden.
4. 4Add the crushed garlic and cook for 1 minute more.
5. 5Toast the pumpkin seeds in a dry pan for 2 minutes until they start to pop.
6. 6Toss the orzo and peas with the courgette, lemon zest, lemon juice and parmesan.
7. 7Loosen with a splash of the reserved water until glossy.
8. 8Season with salt and pepper, then scatter over the toasted pumpkin seeds.

Price this at your supermarkets Beanie compares real prices and fills the basket for you Share this recipe