Leek, pea & spinach orzo
Achieve three of your five-a-day in this bright orzo dish packed with gut-friendly prebiotic fibre. You can swap out the veg for any seasonal alternatives
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Prep:20 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 390
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fat 8g
-
saturates 3g
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carbs 58g
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sugars 0g
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fibre 11g
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protein 16g
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salt 0.12g
Ingredients
- 1 tbsp olive oil
- 4 large garlic cloves , finely sliced
- 320g leeks , finely sliced
- 250g orzo
- 320g frozen peas
- 10g tarragon sprigs , leaves picked
- 320g spinach
- ½ lemon , zested and juiced
- 2 tbsp crème fraîche
Method
Heat the oil in a large pan over a medium heat and fry the garlic for 3-4 mins until soft and golden. Add the leeks and a pinch of salt. Cook for 6-8 mins until soft and wilted.
Meanwhile, cook the orzo following pack instructions. Drain, reserving a little of the cooking water.
Stir the peas, tarragon and two large handfuls of the spinach into the leeks. Cook until the spinach is wilted before adding more, cooking in batches until all the spinach has been incorporated. Season well and stir in a splash of the reserved pasta cooking water. Stir in the lemon zest and juice, the orzo and crème fraîche, along with another splash of the cooking water to adjust the consistency as needed. Serve immediately.
