Baked Orzo with Vegan Basil Pesto, red onions, broad beans and asparagus
Prep 15 minutesCooking 25 minutes4 people
This is a great way to use our new Vegan Basil Pesto other than in pasta cooked in a saucepan. The orzo can also be replaced by rice as well as vegetables like butternut squash or sweet potatoes.
- Preheat the oven to 180C fan.
- Place the quartered onions, along with the 2 tbsp Cornicabra Extra Virgin Olive Oil, salt and pepper in a medium roasting dish (approximately 30x20cm). Mix to combine.
- Roast the onions in the preheated oven for 10 minutes
- Add the orzo and the Vegan Basil Pesto to the hot tray with the onions and mix.
- Add 700ml water (or 4x the pesto jar full with water), salt and pepper and mix.
- Seal the tray with a tight layer of foil.
- Place in the oven and bake for 20 minutes.
- Remove the outer pods of your broad beans. If they are frozen, blanche for a minute in salted boiling water, drain and refresh under cold water, then pod.
- Remove the tray from the oven and allow to stand whilst you cook your asparagus and broad beans.
- Place a medium frying pan on a medium heat and heat up the remaining 2 tbsp of olive oil.
- Add the sliced asparagus and podded broad beans and sauté for 5 minutes on a high heat until they are nicely coloured and charred. Season with salt and pepper and a squeeze of lemon juice.
- Plate your baked orzo with the asparagus and broad beans and drizzle with your favourite olive oil.