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 Garlic Cloves
400g of Orzo
2 Cubes of Vegetable Stock
200g of Broad Beans
200g of Petit Pois
1 Bunch of Basil
1 Bunch of Mint
100g of Parmesan
250g of Mozzarella
Heat a splash of olive oil in a pan. Slice your asparagus into thirds and begin frying. Once browned, remove them from the pan and set aside.
Finely chop the onion. Slice the garlic and chilli into thin slices. Fry the onion and chilli in the same pan used for the asparagus. Once the onions are starting to turn translucent, add the garlic.
Add the orzo along with 2 vegetable stock cubes with 800ml of boiling water.
Allow the pasta to cook for 8 minutes before adding the broad beans, petit pois and 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!