Artichoke and Pine Nut Orzo
By OcadoLife
Published on 06 January 2022
Orzo pasta provides the base for this quick and comforting recipe by Katy Beskow. Preserved artichokes are stirred through the orzo alongside a zesty lemon dressing, then finished with toasted pine nuts in true Italian style. Best of all, it's ready in just 15 minutes. Use egg-free orzo if you'd like to keep this meal vegan.Time and servings
15 minsTotal time
4Servings
15 minsCooking time
Ingredients
- 300 g of dried orzo pasta(vegan if preferred)
- 4 tbsp of pine nuts
- 4 tbsp of extra virgin olive oil
- 1 tsp of cider vinegar
- 1 large pinch of sea salt
- 1 large pinch of ground black pepper
- 4 jarred grilled artichokes, drained and roughly chopped
- 1 lemon, zest and juice
Method
Step 1
Bring a medium pan of water to the boil over a medium heat and add the orzo pasta. Cook for 7-8 mins until al dente.Step 2
In the meantime, toast the pine nuts in a dry pan for 2-3 mins until golden, then set aside.Step 3
In a bowl, whisk together the olive oil, cider vinegar, lemon zest and lemon juice. Season the dressing with sea salt and black pepper to taste.Step 4
Drain the water thoroughly from the orzo. Stir through the artichokes and pour over the dressing. Stir to combine. Scatter with the toasted pine nuts just before serving.