Pestoey Summer Orzo

Press GO to unleash the MOB step by step feature.

Step 1.

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

Step 2.

Get your orzo on.

Step 3.

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

Step 4.

Add your aubergines and kalamata olives.

Step 5.

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

Step 6.

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

Step 7.

Mix in the cooked orzo and a handful of chopped parsley leaves. Serve and enjoy MOB!

Make sure to cook your aubergine without oil.

1 Red Onion
2 Aubergines
Handful of Kalamata Olives
2 Tsp Capers
2 Tbsp Red Wine Vinegar
2 Heaped Tsp Sundried Tomato Pesto
400g Plum Tomatoes (1 Tin)
500g Orzo
Bunch of Parsley
Salt
Pepper