I snapped this picture as I was throwing this pasta together for lunch the next day, but I must say it exceeded my expectations so much I wish I had allowed myself time to take a nicer picture.
This is another dish where the sum is (much) greater than the individual parts; it’s just a simple dish that works. I love every bite of the slightly al dente pasta coated in fresh wild garlic pesto, the crunch from the raw thinly sliced baby courgettes, the bigger bits of tender-but-not-too-tender broccoli and the slightly melted pieces of tangy feta. I urge you to try it for your next picnic, barbecue or quick weekday supper.
Orzo pasta with wild garlic pesto, courgettes and feta, serves 2
200 ml orzo
2-3 tbsp wild garlic pesto
1 baby courgette, thinly sliced
4 stems tenderstem broccoli
100 g feta
a little olive oil if needed
salt & pepper
Cook the pasta according to the instructions on the packet. Put the broccoli in boiling salted water and cook until a little tender but still al dente and cut each stem into four. Drain the pasta in a sieve and pour it back into the empty saucepan. Stir in the pesto and add a little olive oil if needed. Add the courgette slices and the broccoli. Mix together and season to taste. Add the crumbled feta and stir once more before serving.
One thought on “Orzo pasta with wild garlic pesto, courgette and feta”