Roasted Tenderstem® and Sun-dried Tomato Orzo
with Pesto and Cheese
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
150 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
180 grams
Orzo
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Fresh Pesto
(Contains Milk)
1 pinch
Chilli Flakes
60 grams
Tomato Puree
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.
c) Halve any thick broccoli stems lengthways.
d) Peel and grate the garlic (or use a garlic press).
a) When boiling, add the orzo to the water 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.
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.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and stir-fry for 30 seconds. Season with salt and pepper.
b) Stir in the passata, vegetable stock paste, water and sugar for the sauce (see pantry for both amounts).
c) Once boiling, reduce the heat and simmer until the sauce has thickened, 5-6 mins, stirring occasionally.
a) When the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir in the sun-dried tomato paste and butter (see pantry for amount) until melted.
c) Stir in the orzo and cheese to combine.
d) Season to taste with salt and pepper if needed. Add a splash of water if a little thick.
a) Divide the orzo and sauce between bowls.
b) Top with the broccoli.
c) Drizzle over the pesto and sprinkle with the chilli flakes to finish.
Enjoy!
