Orzo with Broad Beans & Pine Nuts
Serves 4
Ingredients
200g dried orzo
200g frozen baby broad beans, defrosted and outer skin removed
200g frozen petits pois, defrosted
A knob of butter
1 tbsp oil
1 onion, very thinly sliced
2 garlic cloves, crushed
200g full-fat crème fraîche
1 tbsp chopped thyme leaves
juice and finely grated zest of 1 lemon
25g Parmesan cheese, coarsely grated
salt and freshly ground black pepper
To serve:
25g pine nuts, toasted
25g Parmesan cheese, coarsely grated
Method
- Cook the orzo in boiling salted water according to the package instructions or until just tender, then drain. In a separate pan, boil the broad beans and petits pois for 2–3 minutes, then drain and rinse.
- Meanwhile, heat the butter and oil in a large frying pan. Once the butter has melted, add the onion and sauté over high heat for 2–3 minutes. Cover with a lid, then reduce the heat and cook gently for about 15 minutes, or until softened. Add the garlic, increase the heat, and cook for an additional minute.
- Stir in the crème fraîche, then add the cooked orzo, beans, and peas, heating everything gently together. Mix in the thyme, lemon juice, lemon zest, and Parmesan, stirring to combine. Season to taste with salt and pepper.
- Transfer to a serving dish and sprinkle with pine nuts and additional grated Parmesan before serving.