As someone who is obsessed with both pasta and pesto, this recipe is something that I end up making a lot. It's super quick and easy, and you can basically chuck in any veg that you want. The chilli and lemon gives it quite a fresh taste, so it's perfect spring food...if spring ever arrives I would very much appreciate it! This makes enough for 2 servings.
1 tbsp oil of choice (I use rapeseed)
2 tsp crushed garlic
1 large red chilli, deseeded and finely chopped
Small bunch spring onions, finely chopped
1 orange pepper, diced
Half a large courgette, grated
Large handful frozen peas
2 - 3 tbsp green pesto
Rocket, to serve
Cook the orzo to packet instructions.
Meanwhile, heat oil in a large pan.
Add the pepper, spring onion, chilli and garlic and cook for 3-5 minutes until starting to soften.
Add the grated courgette and frozen peas, cook for a further couple of minutes until the peas have defrosted.
Drain the orzo and stir into the veg. Add pesto, cook through for 2 minutes until everything is hot.
Add a splash of lemon juice and a generous grind of black pepper, then serve topped with rocket.