An easy and tasty pasta dish from Rachel Roddy.
Ingredients
- 1 small handful flat leaf parsley
- 5 tbsp extra virgin olive oil plus extra for serving
- 1 medium-sized onion peeled and finely chopped, or 5 spring onions, trimmed and finely chopped
- salt and black pepper
- 300 g frozen peas defrosted
- 220 g orzo risoni or broken spaghetti
- 1 litre water or light stock
- 1 sprig mint
- 40 g parmesan grated
Servings:
Instructions
- Pull the leaves from the parsley stalks, set them aside, then mince the stalks.
- Away from the heat, put the olive oil, onion, parsley stalks and a pinch of salt in a deep frying pan or casserole. Put the pan on a low heat and let the onion soften gently, which will take about 10 minutes.
- Add the peas and stir, add the orzo and stir again, then add the water or stock and bring to a lively simmer for the duration of the pasta cooking time, stirring every now and then.
- As the pasta cooks, it will swell, and the final consistency should be soft and swishy, so you may need to add a little more water.
- Finely chop the reserved parsley and the mint leaves and, in the last minute of cooking, add to the pan. Pull from heat, beat in the parmesan, and serve with a zigzag of more extra-virgin olive oil.
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