1
Place a large saucepan on a medium heat and add the olive oil. Once warm, add the leek, onion, garlic and a big pinch of salt and cook for 10 minutes, until softened but not coloured.
2
Meanwhile, in a blender, blend half the spinach with the coconut milk and pesto to make a smooth, green sauce.
3
Add the orzo to the pan and stir for a minute so that the grains are coated in the cooked veg, before adding the stock and the spinach sauce. Season generously.
4
Bring the liquid back to the boil, then turn the heat down to low, cover with a lid and simmer for 8–10 minutes, stirring it every 5 minutes or so to make sure the orzo doesn’t stick to the base of the pan.
5
Roughly slice the remaining spinach and add it to the orzo along with the peas and stir until the spinach has just wilted, then add the lemon zest and juice, season to taste with salt and pepper and serve with a drizzle of olive oil and another spoonful of pesto if you like.
Membership
Our Story
