Steps to Make Quick Orzo with Asparagus and Pesto

Hey everyone, it is Louise, welcome to my recipe site. Today, we're going to prepare a special dish, Recipe of Award-winning Orzo with Asparagus and Pesto. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Orzo with Asparagus and Pesto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Orzo with Asparagus and Pesto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Orzo with Asparagus and Pesto is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Orzo with Asparagus and Pesto estimated approx 30 mins.

To get started with this particular recipe, we must prepare a few components. You can have Orzo with Asparagus and Pesto using 12 ingredients and 6 steps. Here is how you can achieve that.

This recipe is very light and great for enjoying outdoors. It also helps to sneak some of your 5-a-day in too! #lovepasta

Ingredients and spices that need to be Prepare to make Orzo with Asparagus and Pesto:

1. 100 g Orzo
2. 50 g Cavolo nero kale
3. 25 g fresh basil
4. 20 g pine nuts
5. 4 cloves garlic
6. 2 tbsp Olive Oil
7. 1 lemon
8. 2 tsp corse sea salt
9. 2 tsp capers
10. Black pepper to taste
11. 1 tbsp vegan butter
12. 6 stems of asparagus

Instructions to make to make Orzo with Asparagus and Pesto

1. Place the orzo on the boil with water. It should take about 10 minutes to cook through. Don't salt the water as the pesto shall have enough salt in it.
2. Make the pesto. Combine the pine nuts, basil, 1 tsp sea salt, 2 tbsp olive oil and 2 cloves of garlic and blitz using a blender or hand mixer. Add half the juice of a lemon.
3. Mince the rest of the garlic cloves and combine with the capers on a chopping board. Add the remaining tsp of sea salt and use the back of a spoon to crush the ingredients against the chopping board until you get a paste.
4. Prepare the veg. Snap the woody ends off the asparagus and leave to the side. Slice the cavolo nero kale into strips. Drain the orzo.
5. In a large pan, melt the butter. Add the garlic and caper mixture and gently fry for about 2 minutes. Add the cavolo nero and orzo. Fry until the cavolo nero turns a deeper green then add about 2-3 tbsp of the pesto, keep on a gentle heat.
6. Blanch or steam the asparagus for 5 minutes until cooked but not mushy. Squeeze the remaining lemon juice into the orzo and season with the pepper. Serve the orzo topped with the asparagus and enjoy.

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