Pea, Zucchini and Pesto Orzo (Risoni)
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(6)
Ingredients
2 servings
- 2/3 cup risoni
- 1 tbsp olive oil
- 2 1/2 tbsp basil pesto (, preferably homemade (see notes for recipe)
- 1 small onion (brown, yellow or white), diced)
- 1 garlic clove (, crushed)
- 3 cups zucchini (, diced)
- 1 cup frozen peas (, preferably defrosted)
- 1/4 tsp salt
- Black pepper
- Parmesan cheese (, freshly grated)
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Preparation
Step 1
Place about 8 cups of water in a large saucepan and bring to boil.
Step 2
Add risoni and cook for 4 minutes, then add peas and cook for a further 1 minute. Note: The risoni will be slightly underdone at this point. It will finish cooking in the remaining steps.
Step 3
Scoop out 1/2 cup of the water from the saucepan, then drain the risoni and set aside until ready to add to the pan.
Step 4
Heat olive oil in a fry pan over medium high heat.
Step 5
Add garlic and onion and sauté for 1 minute until starting to soften.
Step 6
Add zucchini and sauté for a further 2 - 3 minutes until both the zucchini and onion are softened and the onion is starting to turn a light golden brown.
Step 7
Add pesto, risoni, pasta water reserved in step 3, salt and pepper. Bring the water to a simmer and stir for 1 minute until the water is absorbed.
Step 8
Serve immediately, garnished with freshly grated parmesan.
Step 9
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