Spring recipe: Orzo pasta with zucchini, pesto & feta cream
How about a healthy, gourmet, vegetarian, seasonal dish , rich in fiber, iron and vegetable protein? Look no further, Les Commis — known for their simple and effective recipes — have concocted the sexiest green pasta of the season. Count 30 minutes and 5 steps before setting foot under the table!
For 2 people.
Preparation: 30 minutes.
Ingredients :
200g organic semi-complete orzo pasta
50g of feta cheese, Hrysafis PDO family
1 box of organic chickpeas
1 zucchini
1 clove of garlic
1 small Swiss
1 teaspoon Herbes de Provence
50g organic pesto
A dash of olive oil
Salt pepper
Preparation :
1. Boil a pot of salted water to cook the orzo pasta.
Preheat the oven to 180°C in convection.
Cut the zucchini into rounds. Peel and smash the garlic. Drain the chickpeas.
2. Arrange the zucchini, garlic, chickpeas and Provencal herbs in an oven dish.
Season with salt and pepper, drizzle with olive oil and bake for about 20 minutes.
The zucchini should be tender.
3. Meanwhile, mix the petit suisse and the feta in a bowl.
Mash the feta well with a fork, season with pepper and add a drizzle of olive oil. This should form a homogeneous cream.
4. Immerse the orzo in boiling water for 7 min.
Taste and drain them, then drizzle them with olive oil so they don't stick together.
5. Serve the orzo pasta on plates. Add the roasted zucchini and chickpeas.
Sprinkle with cream of feta and touches of pesto.
