Recipe for orzo pasta with peas and lemon
We are proud to present the spring version of our blender pasta, the lovely green orzo. Pasta sauces made with the Power Fuel blender are a hit.
Sauteing shallots, garlic and fennel in a pan for a while softens the vegetables and brings out the sweetness. All the ingredients are then blended with the cooking water from the orzo into a puree. Frozen peas, which are in season all year round, give the green puree a bright green colour. The ricotta gives it a sour texture, and the Parmesan adds salt. Lemon juice and zest give a wonderful acidity, and you can add herbs according to what you have at home. To vary the dish, you can change the pasta shape. Orzo makes the dish a bit risotto-like.
Recipe and photos from Bella Table, Finnish influencer.
For 4 people.
Peas and lemon orzo:
- 400g orzo
- 1 shallot
- 2 cloves of garlic
- 1 small fennel
- A splash of olive oil
- 1/2 tsp salt
- black pepper
- 230 g ricotta
- 200 g frozen peas, thawed
- 1 bunch basil
- Approx. 10 sage leaves
- Peel and juice of 1 lemon
- 35 g Parmesan
- 1/2 dl pasta cooking water
How to do it:
- Boil the pasta water and salt well.
- Chop the onion, garlic and fennel and fry briefly in olive oil until soft. Season with salt and pepper.
- Bring the orzo to boiling point.
- Pour the onion and fennel mixture into a blender, add the ricotta, 3/4 of the peas and the herbs. Grate the peel of the lemon and squeeze the juice. Grate in the parmesan cheese. Add 0.5 dl pasta cooking water and blend to a smooth mass. Check the taste and add salt or lemon juice if necessary.
- Drain the orzo and return it to the pan. Pour over the vegetable puree and stir well. Pour into a serving dish.
- Garnish with peas and herbs and grate some Parmesan cheese over it.