This fuss-free vegetarian supper is packed with spring flavours and guaranteed to be a dinner winner
This fuss-free vegetarian supper is packed with spring flavours and guaranteed to be a dinner winner.
PREP TIME 10 mins
COOKING TIME 30 mins
SERVES 4
Recipe and image courtesy of Cardiff Mum’s Thrifty Feasts by Ashleigh Mogford (Penguin Michael Joseph)
Preheat the oven to 220°C/200°C fan/gas mark 7. Chop the garlic, onion and basil and put them into a medium baking dish with the tomatoes, olive oil and chilli flakes. Season with salt and pepper and roast for 10 minutes.
Remove from the oven and add the orzo and pickled peppers. Pour over 600ml of water and stir to combine. Return the dish to the oven and bake for 15 minutes.
Stir the pasta around, swirl through the pesto, then sprinkle over the cheese. Place under a hot grill for 5 minutes until the cheese has melted and the sauce has bubbled. After grilling, if there’s a lot of oil from the pesto on top, drain off the excess. Top with fresh basil leaves.
