Homemade rocket pesto orzotto
with charred courgettes and tomato salad
What's an orzotto? Well it's like a risotto but instead of using rice, we're making it with orzo, tiny grains of rice-shaped pasta. It's a lovely HelloFresh twist we're sure you'll want to try again!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Echalion Shallot
2
Garlic Clove
1
Courgette
(May contain Celery)
2
Vine Tomatoes
1
Basil
1
Wild Rocket
40
Pine Nuts
1
Olive Oil for the dressing
½
Lemon
180
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
5
Olive Oil
400
Water
Nutritional information
Utensils
Instructions
Halve, peel and finely chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette, then cut in half lengthways and chop into 1cm cubes. Chop the vine tomato into 1cm cubes. Finely chop the basil (stalks and all) and chop half the rocket.
Put a frying pan on medium heat (no oil!) and add the pine nuts. Toast until they start to turn golden, about 1 min. TIP: Watch them like a hawk or they will burn! Once golden, remove from the pan and chop as finely as you can. No need to wash the pan, we'll use it later.
Put the basil, chopped rocket and pine nuts in a mixing bowl. Sprinkle in the hard Italian cheese, a pinch of salt and a good grind of black pepper. Pour in the olive oil for the pesto (amount specified in the ingredient list).TIP: Use your best quality olive oil! Add a quarter of the garlic and mix everything together. TIP: If you have a food processor, you can use it here, but we prefer the satisfaction of doing it by hand!
Juice the lemon and squeeze it into another mixing bowl and pour in the olive oil for the dressing (amount specified in the ingredient list). Add the tomato and a quarter of the shallot. Mix everything together. TIP: If you don't like raw shallot, leave it out.
Heat a drizzle of oil in a large saucepan on medium heat. Add the remaining shallot. Cook until soft, 3-4 mins. Add the remaining garlic and cook for 1 minute more. Add the orzo and stir, then pour in the water (amount specified in the ingredient list) and vegetable stock pot. Bring to the boil, then turn the heat down and simmer (stirring occasionally) until the liquid has been absorbed and the orzo is soft, 10 mins.
Meanwhile, put your frying pan back on medium heat (no oil). Add the courgette and cook until charred, turning occasionally, 7-8 mins. Once the orzo is cooked, stir in three quarters of the pesto and the courgette. TIP: If all the liquid has been absorbed and the orzo is not quite done, add a splash of water and keep cooking. Serve in bowls, topped with the rocket leaves, tomato salad and a spoonful of remaining pesto. Enjoy!
