Pestoey Summer Orzo
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Cube your aubergines and cook in a pan without oil. Once cooked, set aside.
Get your orzo on.
Finely chop up a red onion, a handful of parsley and add 2 teaspoons of capers. Pan fry until the onions are translucent.
Add your aubergines and kalamata olives.
Pour in 2 tablespoons of red wine vinegar and allow to evaporate.
Add 2 heaped teaspoons of sun-dried tomato pesto and a tin of plum tomatoes. Mix well. Season generously with salt and pepper.
Mix in the cooked orzo and a handful of chopped parsley leaves. Serve and enjoy MOB!