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Summer Minestrone Training and Panchetta Ozoto

Summer minestrone and pancetta orzotto

NUTRITION: PER SERVING
CALORIES:  453KCALS
FAT:  16.8G (4.1G SATURATED)
PROTEIN:  15.8G
CARBOHYDRATES:  56.1G (5.1G SUGARS)
FIBRE:  7.2G
SALT:  1.2G

Ingredients
2 tbsp olive oil
1 onion, finely chopped
80g pancetta cubes
260g orzo pasta
500ml chicken stock
Juice 1 lemon
200g frozen petits pois
2 tbsp fresh pesto, plus extra to serve (we like Sacla)
Large bunch fresh flatleaf parsley, roughly chopped

Method
Heat the oil in a large saucepan over a medium heat and fry the onion for 5 minutes. Add the pancetta and fry for a further 3-4 minutes, then stir in the orzo.
Cook for 1-2 minutes, then add all the stock. Simmer, stirring occasionally, for 7-8 minutes until nearly tender. Stir in the lemon juice and frozen peas. Simmer for a few minutes more, then add the pesto and parsley. Season to taste, then serve with an extra dollop of pesto and a squeeze of lemon.

delicious. tips
Cook double the recipe and freeze half in a sealed plastic container for up to 1 month.

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