The ultimate summer veggie dinner.
Cooking Time (Includes Preparation Time): 25 Minutes
Make sure you get the mozzarella on the dish while it’s still hot for the the optimum mozza melt.
Feeds: 4 People
200g of Asparagus
1 Brown Onion
1 Red Chilli
3 Cloves of Garlic
400g of Orzo
2 Cubes of Vegetable Stock
200g of Broad Beans
200g of Petit Pois
Bunch of Basil
1 Bunch of Mint
100g of Parmesan
250g of Mozzarella
Start by heating a splash of olive oil in your pan. Slice your asparagus into thirds and begin frying. Once these are browned, remove them from the pan and set aside for later.
Finely chop the onion, then slice the garlic and chilli into thin slices. Fry the onion and chilli in the same pan used to for the asparagus. Once the onions are starting to turn translucent, add the garlic.
Next, stir in the orzo. Mix in 2 vegetable stock cubes with 400ml of boiling water.
Allow the pasta to cook for 8 minutes, and then add the broad beans, petit pois and the asparagus.
Once the pasta is fully cooked, finely chop the basil and mint and stir these in. Season with salt and pepper. Top with your mozzarella, grated parmesan, black pepper and fresh basil to serve… Enjoy!