Pea & Pesto Orzo
Ingredients
- 150 g peas (frozen)
- 250 g orzo
250g of Homemade Nut-Free Basil Pesto (makes 1 cup)
- 75 g pumpkin seeds (or 50:50 pumpkin and sunflower seeds for a creamier blend)
- 60 g fresh basil (leaves, approx 2 cups)
- 2 cloves garlic
- 30 g nutritional yeast
- 1/2 lemon (juice)
- 80 ml olive oil
- 1 tsp sea salt (omit for < 12 months)
- 2 tbsp water (only if needed to help it blend/get to your desired consistency)
Instructions
- Pour the peas and orzo into a pan with boiling water and cook for 10-12 minutes (or according to your packet).
- Make the pesto while the pasta cooks: add all of the ingredients to a small food processor and blend until smooth/desired texture.
- Drain and rinse, then stir through pesto and serve.
Storage
Store leftovers in the fridge for up to 3 days or freeze for up to one month.Notes
💧 If your pesto is dry, add a splash of water or olive oil and stir through to help loosen the sauce. Also add a tbsp or two of water when reheating as pasta dries out in the fridge.
👶🏼 To serve from 6 months make sure to use a *homemade pesto without added salt, to flatten the peas, and chop up any basil leaves. Also finely grind the pine nuts (they are whole on one dish as this is an adult portion)