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Ingredients
Method
- 2 tbsp olive oil
- 1 chopped onion
- 2 chopped celery stalks
- 1.5 litres veg stock
- 2 lemons, zest and juice
- 170g orzo
- 250g spinach
- 120g peas
- 50g green pesto
- 60g grated parmesan
- Fry the onion and celery with a pinch of salt in the oil for 8 mins to soften. Add the stock and lemon zest and juice, season well and stir in the orzo. Cook for 5 mins, then add the spinach and peas, and cook for another 6-7 mins until wilted. Swirl through the pesto and season to taste. Serve in bowls with a generous portion of parmesan, and some warmed flatbreads for dipping.
25 mins
4 serving
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