Sun-Dried Tomato and Pesto Orzo
with Green Beans and Italian Style Cheese
This delicious Sun-Dried Tomato Orzo and Roasted Tenderstem® has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
3 unit(s)
Garlic Clove
1 unit(s)
Onion
150 grams
Green Beans
180 grams
Orzo
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
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
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, peel and chop the onion into small pieces.
d) Peel and grate the garlic (or use a garlic press). Trim the green beans.
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.
a) Meanwhile, pop your green beans onto a piece of foil with a drizzle of oil, add half of the grated garlic and season with salt and pepper.
b) Toss the coat. Fold the foil, sealing on all sides to create a parcel.
c) Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins. Then add the remaining garlic and fry for 30 secs. Season with salt and pepper.
c) Stir in the passata, veg stock paste, sugar and water for the sauce (see pantry for both amounts).
d) Once boiling, reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.
a) Once the sauce has thickened, stir in the sun-dried tomato paste, pesto and butter (see pantry for amount) until melted.
b) Stir through the cooked orzo and hard Italian style cheese.
c) Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) Share the sun-dried tomato orzo and its sauce between your bowls.
b) Top with the roasted green beans.
c) Sprinkle over the chilli flakes (use less if you'd prefer things milder).
Enjoy!
