Pestoey Summer Orzo

Pestoey Summer Orzo

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

Notes:

Make sure to cook your aubergine without oil.

Cooking Time (includes preparation time): 30 Minutes

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

  • Tin of Plum Tomatoes - £0.30

  • 500g Orzo - £1.70

  • 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. Set to the side.

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

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

  4. Add your aubergines and kalamata olives.

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

  6. Add two heaped teaspoons of sun-dried tomato pesto and a tin of plum tomatoes then 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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