Lemony Pea & Yoghurt Orzo

Step 1/5

• 300 g Frozen Peas

• kettle

Bring a kettle of water to the boil. Pour a little boiling water over the peas to defrost them and pour the rest into a saucepan ready to cook the orzo.

Step 2/5

• 200 g Orzo Pasta

• nonstick pan

Drop the orzo into the pan, giving it a good stir so that it doesn’t stick together, then cook according to packet instructions.

Step 3/5

• 150 g non-fat Greek yogurt
• 4 tbsp extra-virgin olive oil
• 2 cloves Garlic (Small)
• 1 lemon zest
• 1 lemon juice

• food processor

Drain the peas, then place half in a small food processor with the yoghurt, olive oil, lemon zest and juice. Season with salt and pepper, then blitz until you have a smooth green pasta sauce.

Step 4/5

When the pasta has cooked, drain and return to the pan over a low heat.

Step 5/5

• 1 Mint Leaves (Handful)
• 40 g Hard Cheese (optional)

Stir through the yoghurt sauce and remaining peas until everything is warmed through, then tip into a bowl, scatter over the mint and top with a good crack of black pepper and some grated cheese, if using.

Enjoy your meal!