Lemony Pea & Yoghurt Orzo

Too few ratings

Gary

Community Member

Difficulty

Easy 👌
10
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g Frozen Peas
200 g Orzo Pasta
150 g non-fat Greek yogurt
4 tbsp extra-virgin olive oil
2 cloves Garlic (Small)
lemon zest
lemon juice
Mint Leaves (Handful)
40 g Hard Cheese (optional)
Salt and Pepper
Metric
Imperial

Utensils

  • kettle
  • nonstick pan
  • food processor
  • 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)
    • lemon zest
    • 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

    • 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.