Rich Tomato Orzo and Roasted Tenderstem®
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Rich Tomato Orzo and Roasted Tenderstem®

Rich Tomato Orzo and Roasted Tenderstem®

with Pesto, Lemon and Italian Style Cheese

Not to be confused with rice, orzo is actually a type of pasta. Our Rich Tomato Orzo and Roasted Tenderstem® uses red wine stock paste to give depth to the tomato sauce, with fresher flavours coming from pesto and zingy lemon. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Veggie
Climate Conscious
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

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.

Preparation Time25 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

180 grams

Orzo

(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 unit(s)

Lemon

120 grams

Peas

32 grams

Pesto

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)2943 kJ
Energy (kcal)703 kcal
Fat22.6 g
of which saturates10.9 g
Carbohydrate97.8 g
of which sugars20.9 g
Dietary Fiber9.9 g
Protein27.4 g
Salt3.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Large Saucepan
Sieve
Baking Tray
Large Frying Pan

Instructions

Get Prepped
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Bring a large saucepan of water to the boil with 1/2 tsp salt for the orzo.

c) Halve any thick broccoli stems lengthways.

d) Peel and grate the garlic (or use a garlic press). 

If you'd prefer to boil your broccoli, skip the oven.

Cook the Orzo
2

a) When your pan of water is boiling, add the orzo and bring back to the boil.

b) Cook until tender, 10 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Roast the Broccoli
3

a) Meanwhile, pop the Tenderstem® broccoli onto a large baking tray.

b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

c) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

If you'd prefer to boil your broccoli, boil it in step 4 while the sauce simmers for 3-5 mins, until tender.

Sauce Things Up
4

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic and fry for 30 secs. Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). 

c) Once boiling, reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.

d) Meanwhile, quarter the lemon into wedges. 

Finishing Touches
5

a) Once the sauce has thickened, add the peas, stir into the sauce and cook for 1-2 mins.

b) Stir in the pesto and butter (see pantry for amount) until melted.

c) Stir through the cooked orzo and half the hard Italian style cheese.

d) Stir in a good squeeze of lemon juice. Taste and season with salt, pepper and more lemon if juice needed. Add a splash of water if it's a little too thick. 

Serve Up
6

a) Share the tomato orzo and its sauce between your bowls.

b) Top with the roasted broccoli. Squeeze some lemon juice over the broccoli. 

c) Sprinkle over the remaining cheese and the chilli flakes (use less if you'd prefer things milder). Serve with any remaining lemon wedges alongside.

Enjoy!