HOW TO MAKE: Lemon Pesto Orzo #shorts

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Pesto:
1 bunch basil
1 cup pine nuts, toasted
2 garlic cloves
Salt
1/3 cup extra virgin olive oil

For the Orzo pasta:
450g Orzo Pasta
1/3 cup extra virgin olive oil
1 garlic clove
1 cup wine
3-4 cups hot water
1/3 cup Pecorino or Parmigiano
2 tbsp cream cheese
1 lemon, zest and juice
Salt QB

In a blender, add basil, pine nuts, garlic, salt and olive oil and blend until smooth. Set aside the pesto.

In a hot pan, add olive oil, garlic and orzo pasta, toss and toast. Add the white wine and let reduce then like making a risotto add some water a little at a time. When it’s at the al dente stage remove the garlic and add Pecorino or Parmigiano, Cream cheese, lemon zest and lemon juice. Toss for a bit and make sure it’s all combined. Plate and add lemon zest, dollops of pesto, and toasted pine nuts. Serve immediately.

Serves 4 people
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