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Tomato and ricotta orzo

Name: Tomato and ricotta orzo
Cook time: 20 min
Yield: 2

with black olive tapenade and toasted pinenuts

Ready in around 20 mins

RECIPE FACT:

In ancient Egypt, pine nuts were considered a symbol of immortality. They were sometimes placed in the tombs of pharaohs and nobles to ensure a long afterlife.

Nutritional Info:

Energy: 2562kj (613Kcal)
Protein: 1g
Carbohydrate: 68g
sugars: 7g
Fat, total: 21g
saturated: 6g
Sodium: 921mg
Contains: Gluten, Milk, Cashews, Pinenuts, Soy, Sulphites, Wheat

Serving Amount:

Serves 2 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 5-6 mins until just tender. Drain well into a colander and drizzle with oil to stop the orzo from sticking and set aside.
2. TO CHAR THE VEGETABLES:

Cut the cherry tomatoes in half. Cut the stalk ends off the courgette and cut in half lengthways then slice into 1cm half-moons. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the cherry tomatoes and courgette, season with salt and cook for 4-5 mins, stirring occasionally to create a char.
3. TO ASSEMBLE THE ORZO:

Add the orzo, peas, basil ricotta and 2-3 Tbsp of water to the pan then mix well. Turn the heat to medium-low, season with salt and pepper and cook for 1-2 mins or until heated through.
TO SERVE:

Spoon the basil ricotta orzo into bowls and top with charred courgette and cherry tomatoes. Dollop with black olive tapenade, top with a handful of mesclun and sprinkle with toasted pine nuts. Serve any remaining mesclun on the side with a drizzle of olive oil.