ORZO WITH BROAD BEANS AND PEAS RECIPE | MARY BERRY EVERYDAY BBC2
Provided by: Mary Berry
Total time: 20 minutes
Cook time: 20 minutes
Yield: Serves 4
|Broad Bean, Pasta, Pea|
1. Cook the orzo in boiling salted water according to the packet instructions (usually about 10 minutes) or until just cooked (see tip), then drain. Boil the broad beans and petits pois in a separate pan for 2–3 minutes, then drain and rinse.
2. Meanwhile, heat the butter and oil in a large frying pan, and when the butter has melted, add the onion and fry over a high heat for 2–3 minutes. Cover with a lid, then reduce the heat and cook gently for about 15 minutes or until soft. Add the garlic, turn up the heat and fry for 1 minute.
3. Stir in the crème fraîche, then add the cooked orzo, beans and peas and gently heat together. Add the thyme, lemon juice and zest and Parmesan, stir together and season to taste with salt and pepper.
4. Spoon into a serving dish and scatter with the pine nuts and grated Parmesan to serve.
MARY’S EVERYDAY TIPS: Don’t overcook the pasta as it will absorb the cream on standing and it shouldn’t be too stodgy.
Toast the pine nuts in a dry pan over a medium heat for 4–5 minutes, tossing frequently to ensure they don’t burn. You could use ready-toasted pine nuts otherwise.