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Tomato and ricotta orzo

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

with black olive tapenade and toasted pine nuts

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: 2,502kJ (598kcal)
Protein: 22g
Carbohydate: 75g
Sugars: 8g
Fat, total:22g
Saturated:5g
Sodium:1,092mg
Contains:Cashews, Gluten, Milk, Pine Nuts, Soy, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

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, 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 courgettes 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 stir well to combine. Turn the heat to medium-low, season with salt and pepper and cook for 1-2 mins 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 over toasted pinenuts. Serve any remaining mesclun on the side with a drizzle of olive oil.