One-Pan Pesto Orzo with Pan-Fried Courgette & Feta

• 300 gorzo
• 2 tbspolive oil
• 2courgettes, diced into 2cm chunks
• 4cloves garlic, finely sliced
• 1 tspchilli flakes
• 500 mlhot vegetable stock
• 3 tbspvegetarian-labelled green pesto
• 150 gvegetarian-labelled feta, crumbled
• 100 gcherry tomatoes, halved
• 30 mllemon juice
• 20 gfresh basil, torn
• Fine salt, to taste
• 1small ciabatta loaf (about 270 g), optional (optional)
• 200 gmixed salad leaves, optional (optional)
• Finely grated lemon zest (2 g)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)
• Black pepper, to taste

Method

1. 1Heat 1 tbsp olive oil in a wide, deep pan over medium-high heat. Brown half the courgette for 5–6 minutes, turning once, then lift out. Repeat with another ½ tbsp oil and the remaining courgette. Season lightly.
2. 2Drop the heat to medium and add the remaining ½ tbsp oil, sliced garlic and chilli flakes to the same pan. Cook for 30 seconds, just until fragrant and pale gold; don't burn it, or the whole orzo turns bitter and there's no rescuing it. The chilli flakes will toast in the warm oil at the same time.
3. 3Tip in the orzo and stir for 1 minute to toast it in the oily, garlicky pan; you want it smelling nutty and looking faintly golden.
4. 4Pour in the hot stock, season the liquid with a good pinch of salt; the orzo cooks in this stock the way pasta cooks in well-salted water. Bring to a steady simmer and cook for 8–10 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed into a loose, creamy sauce. Splash in a little extra water if it tightens up too quickly.
5. 5Take the pan off the heat. Stir through the pesto, the lemon zest, half the lemon juice and half the feta; off the heat matters, because boiling pesto goes dull and army-green. The residual warmth melts the feta into a glossy coating without splitting it.
6. 6Fold the golden courgette back in along with the halved cherry tomatoes, gently so the courgette holds its shape and the tomatoes keep their shine. Taste now; adjust the salt and pepper as needed.
7. 7Scatter over the remaining feta and torn basil. Add the rest of the measured lemon juice to taste. Serve with the optional warm ciabatta and mixed leaves if using, dressing the leaves with their listed oil and lemon juice.

Per serving

kcal

517

protein

17.4g

fibre

4.3g

carbs

63.9g

fat

21.3g