Pea, Zucchini and Pesto Orzo (Risoni)
Prep
5m
Cook
10m
Total
15m
This delightful recipe combines orzo (risoni) with zucchini, peas, and a flavorful homemade basil pesto. The dish is completed with the addition of sautéed onions and garlic, and is topped with freshly grated Parmesan cheese. This simple and delicious dish is perfect for a quick and satisfying meal.
Ingredients
2 servingsTo Serve
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 384kcal 19%
-
Fat 14g 21%
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Saturated Fat 3g 15%
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Carbohydrates 52g 17%
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Fiber 5g 20%
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Sugar 5g 10%
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Protein 14g 28%
-
Cholesterol 5mg 1%
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Sodium 544mg 22%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Homemade Basil Pesto - place the following into a small food processor and whizz until combined. You could also use a mortar and pestle. 2 cups (packed) fresh basil leaves1 garlic clove1/4 cup pine nuts (preferably toasted) (or cashews, Brazil nuts, walnuts or almonds), 2/3 cup extra virgin olive oil1/2 cup grated parmesan cheese (or Pecorino)1/4 tsp salt and pepper (plus more to taste)1/2 tbsp - 1 tbsp lemon juice (to taste)
2. If you want to add frozen spinach to add more nutrition into it, simply thaw then squeeze out excess liquid and add it when you add the orzo / risoni. Then stir through.
3. Nutrition per serving.
2. If you want to add frozen spinach to add more nutrition into it, simply thaw then squeeze out excess liquid and add it when you add the orzo / risoni. Then stir through.
3. Nutrition per serving.
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