Red pepper orzo recipe
This easy-to-make orzo pasta combined with smoky red peppers, pesto and pecan nuts makes for the perfect vegetarian dish.
See method- Serves 2
- 10 mins to prepare and 25 mins to cook
- 390 calories / serving
Ingredients
- 4 red peppers, halved and deseeded
- olive oil
- 2 tbsp pecan nuts
- 1 garlic clove
- 8 basil leaves
- 40g (1 1/2oz) Parmesan, grated, plus shavings to serve
- 200g (7oz) orzo pasta
- 1 aubergine, diced
Each serving contains
- Energy
- 1635kJ 390.0kcal
- Fat
- 16g
- Saturates
- 4g
- Salt
- 0.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 48.5gProtein 13.9gFibre 5.4g
Method
- Preheat the oven to gas 9, 240°C, fan 220°C. Rub the flesh of the peppers with olive oil, salt and pepper and place flat on a baking tray. Roast until the skin blackens slightly, approximately 15 minutes.
- Put the roasted peppers into a small food processor, with the pecan nuts, garlic, and a handful of grated Parmesan. Blitz the mixture until almost smooth.
- Boil a pan of salted water and tip in the orzo. Simmer for 8-10 minutes, until just soft. Drain, saving a little of the pasta water.
- While the orzo is cooking, heat a little oil in another pan and add the diced aubergine. Brown the aubergine well, without moving it often. Stir in the pepper sauce.
- Tip the pasta in with the aubergine. Stir everything together and add a little of the pasta water to loosen it. Serve the pasta with some shaved Parmesan and a drizzle of olive oil.
- See more Pepper recipes
