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Summer Fresh Orzo
You'll Need
- 450 g (2 cups) orzo pasta
- 2 Tbsp olive oil
- 2 cloves garlic, chopped
- ½ cup sweet onion, chopped
- 125 g pancetta, chopped
- 2 cups grape tomatoes, halved
- Zest of one lemon
- 2 cups fresh arugula or spinach, roughly chopped
- ½ cup fresh basil, torn
- 1 cup mild goat or feta cheese, crumbled
- Sea salt and freshly ground pepper
Prep and Cook
- Cook the orzo in a large pot of boiling salted water until just tender, but firm to bite. Don’t overcook.
- Drain well (reserving ½ cup of pasta water for the sauce) and keep warm.
- Heat oil in a large skillet over medium heat.
- Add garlic, onion and pancetta and sauté until golden.
- Stir in tomatoes and cook just until tomatoes start to soften.
- Remove from heat and toss sauce with pasta, lemon zest, arugula, basil, cheese and, if needed, reserved pasta water.
- Season with salt and pepper and serve immediately.
Good to know: Substitute orzo with any other favourite pastas and the grape tomatoes with local multi-coloured cherry, heirloom or plum tomatoes.
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