This is such a quick meal to make – under half an hour from start to finish. The lemon juice and zest through the dressing adds a wonderful citrussy hit, rounded out by the parmesan.
Everything you need to make this recipe is available at ocado.com, including many own-range ingredients – in packaging that’s been redesigned to use 27 tonnes less plastic each year.
Parmesan, broccoli and lemon orzotto
Prep 10 min
Cook 10 min
Serves 2
For the orzotto
180g orzo
200g frozen peas
200g Tenderstem
½ tbsp olive oil
For the dressing
1 lemon, juice and zest
2 tbsp extra virgin olive oil
30g parmesan, freshly grated
1 tsp sea salt flakes
Freshly ground black pepper
Place the Tenderstem in a bowl, and tip a kettle of boiling water over them. Leave to blanch for two minutes, then drain well.
Bring a pan of salted water to the boil, and cook the orzo for 10 minutes, stirring occasionally. Add the peas for the last two minutes of cooking. Check that the pasta is just al dente, then drain, reserving half a cup of the cooking water.
Meanwhile, mix the lemon juice and zest, extra virgin olive oil, almost all the parmesan, the sea salt and freshly ground black pepper in a bowl.
Heat a griddle pan on a high heat. Dress the broccoli with a little olive oil, and then griddle for three-four minutes on each side until lightly charred.
Stir half of the lemon dressing and the cooking water through the orzo.
Halve the griddled broccoli lengthways, and then dress with the remaining lemon and parmesan mixture.
Divide the orzo into two bowls, top with the broccoli and remaining grated parmesan and a little freshly ground black pepper, and serve.
Top with toasted hazelnuts if you wish, and serve with a green salad.
Ocado.com has more choice than any other supermarket, including an extensive range of vegetarian and vegan options.
