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 Powerfuel blender are a hit.

Sautéing shallots, garlic and fennel in a pan for a while softens the vegetables and brings out their sweetness. All the ingredients are then blended with the cooking water from the orzo into a purée. Frozen peas, available all year round, give the purée a bright green colour. The ricotta adds a fresh tang, and the Parmesan adds saltiness. Lemon juice and zest give a wonderful acidity, and you can add herbs depending on what you have at home. To vary the dish, change the pasta shape – orzo makes it a little risotto-like.

Recipe and photos from Bella Table, Finnish influencer.

How to do it

1. Bring the pasta water to the boil and salt it well.
2. Chop the onion, garlic and fennel and fry briefly in olive oil until soft. Season with salt and pepper.
3. Cook the orzo.
4. Pour the onion and fennel mixture into the blender, and add the ricotta, 3/4 of the peas and the herbs. Grate the lemon zest and squeeze in the juice. Grate in the Parmesan. Add 0.5 dl pasta cooking water and blend to a smooth purée. Taste and add salt or lemon juice if necessary.
5. Drain the orzo and return it to the pan. Pour over the vegetable purée and stir well. Transfer to a serving dish.
6. Garnish with peas and herbs and grate some Parmesan over the top.