Tomato and ricotta orzo

Name: Tomato and ricotta orzo
Cook time: 20 min
Yield: 4

with charred courgette and pistachio gemolata

Ready in around 20 mins

RECIPE FACT:

Did you know that the pistachio is the oldest type of nut and is believed to be known to man for at least 9,000 years!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE ORZO:

Once the water is boiling, add the orzo to the pot and cook for 7-8 mins until just tender. Drain well into a colander and drizzle with oil to stop the orzo from sticking and set aside. Cut the mixed cherry tomatoes in half.
2. TO CHAR THE COURGETTE:

Cut the stalk ends off the courgettes and make ribbons by running a peeler the full length along the courgette rotating after each peel. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the courgette, season with salt and cook for 4-5 mins stirring occasionally to create a char – you may need to do this in batches. Remove from the pan, cover and keep warm.
3. TO ASSEMBLE THE ORZO:

Place the pan back over a medium high heat with a drizzle of oil. Once hot, add the orzo, peas and basil ricotta to the pan. Turn the heat to medium-low, season with salt and pepper and cook for 1-2 mins until heated.
TO SERVE:

Spoon ricotta orzo into bowls and top with charred courgette and cherry tomatoes. Dollop with pistachio gremolata and top with a handful of mesclun. Serve any remaining mesclun on the side drizzled with olive oil.