Pestoey Summer Orzo

Pestoey Summer Orzo

Certified freshy, made even better with Sacla' Sundried Tomato Pesto.

Cooking Time (includes preparation time): 30 Minutes

Notes:

Make sure to cook your aubergine without oil.

Ingredients: 

  • 1 Red Onion - £0.12

  • 2 Aubergines - £1.40

  • Kalamata Olives - £0.75

  • Capers - £1.00

  • Red Wine Vinegar - £0.80

  • Sacla' Sundried Tomato Pesto - £2.50

  • 1 Tin of Plum Tomatoes - £0.30

  • 500g of Orzo - £1.70

  • 1 Bunch of Parsley - £0.70

  • Total Cost - £9.27 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method: 

  1. Cube your aubergines and cook in a pan without oil. Once cooked, set aside.

  2. Get your orzo on (cook according to pack instructions).

  3. Finely chop up a red onion, a handful of parsley and add 2 teaspoons of capers. Pan fry until the onions are translucent.

  4. Add your aubergines and kalamata olives.

  5. Pour in 2 tablespoons of red wine vinegar and allow to evaporate.

  6. Add 2 heaped teaspoons of sun-dried tomato pesto and a tin of plum tomatoes. Mix well. Season generously with salt and pepper.

  7. Mix in the cooked orzo and a handful of chopped parsley leaves.

  8. Serve and enjoy MOB!

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