Pea & Pesto Orzo
This vibrant Pea and Pesto Orzo is all about flavour, nutrition, and simplicity. Tender orzo pasta is tossed with nutrient-packed peas, high in fibre and protein—making it a quick, accessible meal. A fresh, zesty pesto brings everything together for a delicious, fuss-free dish that’s perfect for busy weeknights or meal prep.
MAKES 2 SERVINGS
PREP TIME 10 MINS
COOK TIME 20 MINS
DIFFICULTY MEDIUM
Ingredients
For the pesto:
100g frozen Birds Eye peas, cooked in the microwave
30g pine nuts (or walnuts for a budget-friendly alternative)
1 small garlic clove, peeled
30g Parmesan, grated (or use nutritional yeast for a vegan option)
Juice of ½ lemon
40ml extra virgin olive oil
Small handful of fresh basil leaves
For the main dish:
180g orzo
1 tbsp olive oil
1 small onion, finely chopped
1 small courgette (or another seasonal summer veg), diced
100g frozen Birds Eye peas
½ tin chickpeas or cannellini beans, drained
Method
1.
Cook the orzo according to packet instructions. Drain and set aside, reserving a splash of pasta water.
2.
Microwave the peas:
Place both portions of Birds Eye frozen peas (100g for the pesto and 100g for the main dish) in a microwave-safe bowl. Microwave according to instructions. Set aside.
3.
Make the pesto:
Blend 100g of the microwaved peas with all other pesto ingredients until smooth. Add a little water or olive oil to loosen if needed.
4.
Sauté the onion in olive oil over medium heat for 5–6 minutes until soft and translucent. Add the courgette (or seasonal veg of choice) and cook for 3-4 minutes until tender.
5.
Stir in the remaining microwaved Birds Eye peas and cook for 1 more minute just to bring everything together.
6.
Add the cooked orzo and the pea pesto, stirring to combine. Use a little reserved pasta water to loosen the mix if needed.
7.
Serve warm with an optional sprinkle of Parmesan or herbs on top.
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