Good morning here we will give you a recipe orzo with asparagus and pesto which is interesting The way preparing it is very not too difficult. You just need to be careful to get results from orzo with asparagus and pesto which has aroma and taste that can evoke our tastes.

So that the result of orzo with asparagus and pesto, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare orzo with asparagus and pesto the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required in prepare

1. Prepare 100 g Orzo
2. Prepare 50 g Cavolo nero kale
3. Prepare 25 g fresh basil
4. Prepare 20 g pine nuts
5. Prepare 4 cloves garlic
6. Prepare 2 tbsp Olive Oil
7. Prepare 1 lemon
8. Prepare 2 tsp corse sea salt
9. Prepare 2 tsp capers
10. Prepare Black pepper to taste
11. Use 1 tbsp vegan butter
12. Prepare 6 stems of asparagus

To cook orzo fill a large pot of water and season with salt. It's packed with asparagus which cooks in the same water as the pasta and therefore makes this a one pot wonder. BOIL ORZO AND GREEN BEANS: In a medium pot, bring water with a tablespoon of salt to a boil. Drain well, then add back to pot.

How to make Orzo with Asparagus and Pesto:

1. Place the orzo on the boil with water. It should take about 10 minutes to cook through. Don't salt the water as the pesto shall have enough salt in it.
2. Make the pesto. Combine the pine nuts, basil, 1 tsp sea salt, 2 tbsp olive oil and 2 cloves of garlic and blitz using a blender or hand mixer. Add half the juice of a lemon.
3. Mince the rest of the garlic cloves and combine with the capers on a chopping board. Add the remaining tsp of sea salt and use the back of a spoon to crush the ingredients against the chopping board until you get a paste.
4. Prepare the veg. Snap the woody ends off the asparagus and leave to the side. Slice the cavolo nero kale into strips. Drain the orzo.
5. In a large pan, melt the butter. Add the garlic and caper mixture and gently fry for about 2 minutes. Add the cavolo nero and orzo. Fry until the cavolo nero turns a deeper green then add about 2-3 tbsp of the pesto, keep on a gentle heat.
6. Blanch or steam the asparagus for 5 minutes until cooked but not mushy. Squeeze the remaining lemon juice into the orzo and season with the pepper. Serve the orzo topped with the asparagus and enjoy.
7. Done and ready to serve!

Set salted water to boil and cook orzo according to directions. In a large skillet, heat oil over medium heat. Add chopped shallot and garlic, and stir frequently, saute until golden and fragrant. Add peas, spinach and vegetable stock or water to the pan. Add more water if necessary to cook the orzo.

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