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Baked Orzo Vegan Basil Pesto red onions broad beans asparagus Square 2-min.jpg

Baked Orzo with Vegan Basil Pesto, red onions, broad beans and asparagus

Prep 15 minutesCooking 25 minutes4 people

One of our favourite ways 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. A great way of using up leftovers in your fridge, you can mix and match with different ingredients. 

recipe

25 minutes

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Pestos

Easy

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Ingredients

250g red onions, peeled and quartered

250g orzo

135g Vegan Basil Pesto

700ml water

4 tbsp Cornicabra Extra Virgin Olive Oil

250g asparagus, sliced on an angle in 2 cm slices

200g broad beans

Half a lemon

Salt and pepper

Instructions

  1. Preheat the oven to 180C fan.
  2. 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.
  3. Roast the onions in the preheated oven for 10 minutes
  4. Add the orzo and the Vegan Basil Pesto to the hot tray with the onions and mix.
  5. Add 700ml water (or 4x the pesto jar full with water), salt and pepper and mix.
  6. Seal the tray with a tight layer of foil.
  7. Place in the oven and bake for 20 minutes.
  8. 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.
  9. Remove the tray from the oven and allow to stand whilst you cook your asparagus and broad beans.
  10. Place a medium frying pan on a medium heat and heat up the remaining 2 tbsp of olive oil.
  11. 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.
  12. Plate your baked orzo with the asparagus and broad beans and drizzle with your favourite olive oil.

Included in this Recipe

Vegan Basil Pesto

Vegan Basil Pesto

A vegan take on our classic Genovese pesto, perfect for adding a fresh basil kick to recipes.

Cornicabra Extra Virgin Olive Oil 500ml

Cornicabra Extra Virgin Olive Oil 500ml

Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.