Summer Fresh Orzo

Summer Fresh Orzo

Serve this simple summer pasta recipe warm or as a salad for your next Family Meal.

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

  • 1
    Cook the orzo in a large pot of boiling salted water until just tender, but firm to bite. Don't overcook.
  • 2
    Drain well (reserving 1/2 cup of pasta water for the sauce) and keep warm.
  • 3
    Heat oil in a large skillet over medium heat.
  • 4
    Add garlic, onion and pancetta and sauté until golden.
  • 5
    Stir in tomatoes and cook just until tomatoes start to soften.
  • 6
    Remove from heat and toss sauce with pasta, lemon zest, arugula, basil, cheese and, if needed, reserved pasta water.
  • 7
    Season with salt and pepper and serve immediately.

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