Baked Orzo with Vegan Basil Pesto, red onions, broad beans and asparagus
Prep: 15 minutes
Cook: 25 minutes
Cook: 25 minutes
Easy
Serves 4 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.
Ingredients
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250g red onions, peeled and quartered
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250g orzo
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135g Vegan Basil Pesto
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700ml water
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4 tbsp Cornicabra Extra Virgin Olive Oil
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250g asparagus, sliced on an angle in 2 cm slices
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200g broad beans
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Half a lemon
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Salt and pepper
Method
- Step 0: Preheat the oven to 180C fan.
- Step 1: 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.
- Step 2: Roast the onions in the preheated oven for 10 minutes
- Step 3: Add the orzo and the Vegan Basil Pesto to the hot tray with the onions and mix.
- Step 4: Add 700ml water (or 4x the pesto jar full with water), salt and pepper and mix.
- Step 5: Seal the tray with a tight layer of foil.
- Step 6: Place in the oven and bake for 20 minutes.
- Step 7: 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.
- Step 8: Remove the tray from the oven and allow to stand whilst you cook your asparagus and broad beans.
- Step 9: Place a medium frying pan on a medium heat and heat up the remaining 2 tbsp of olive oil.
- Step 10: 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.
- Step 11: Plate your baked orzo with the asparagus and broad beans and drizzle with your favourite olive oil.
