Orzo Verde by @owen.han

25 min

4 servings

🍝

230 g

Orzo

🍲

2.5 l

Broth

🫛

150 g

Peas

🥬

200 g

Spinach

🧀

110 g

Burrata

🥜

90 g

Pistachios

🫒

60 ml

Extra virgin olive oil

🧄

9 g

Garlic

🍋

58 g

Lemon

🌿

30 g

Basil

🌿

20 g

Mint

🧀

100 g

Parmigiano

🧂

3 g

Salt

⚫

1 g

Black pepper

🫒

Olive oil

  1. Step
    • broth

    Bring 2.5 qt of broth to a boil in a large pot.

  2. Cook
    • orzo
    • fresh peas
    • Broth

    Cook the orzo and fresh peas in the simmering broth according to the orzo package directions, about 8 to 10 minutes.

  3. Add
    • broth for sauce
    • extra virgin olive oil
    • garlic

    Add broth for sauce, extra virgin olive oil, garlic, lemon juice, lemon zest, basil, mint, pistachios for sauce, Parmigiano Reggiano, and spinach for sauce to the blender.

  4. Blend
    • salt

    Blend the sauce until smooth and season it with salt and black pepper.

  5. Drain
    • orzo
    • fresh peas

    Drain the cooked orzo and peas in a colander.

  6. Combine
    • orzo
    • fresh peas
    • broth for sauce

    Combine the drained orzo and peas with the green sauce in a large mixing bowl.

  7. Fold
    • fresh spinach
    • Orzo

    Fold the fresh spinach into the warm orzo until lightly wilted.

  8. Divide
    • burrata
    • Orzo

    Divide the orzo among four servings and top with burrata.

  9. Crush
    • pistachios
    • Burrata

    Crush the pistachios and scatter them over the burrata.

  10. Garnish
    • extra virgin olive oil
    • salt

    Finish with extra virgin olive oil, salt, and black pepper before serving.

Orzo Verde by @owen.han

25 min

4 servings

🍝

230 g

Orzo

🍲

2.5 l

Broth

🫛

150 g

Peas

🥬

200 g

Spinach

🧀

110 g

Burrata

🥜

90 g

Pistachios

🫒

60 ml

Extra virgin olive oil

🧄

9 g

Garlic

🍋

58 g

Lemon

🌿

30 g

Basil

🌿

20 g

Mint

🧀

100 g

Parmigiano

🧂

3 g

Salt

⚫

1 g

Black pepper

🫒

Olive oil

Preparation Steps

  1. Step 1/10

    Bring 2.5 qt of broth to a boil in a large pot.

    🍲broth
    🍲large pot

  2. Step 2/10

    Cook the orzo and fresh peas in the simmering broth according to the orzo package directions, about 8 to 10 minutes.

    🍝orzo
    🫛fresh peas
    🍲large pot
    🥄spoon

  3. Step 3/10

    Add broth for sauce, extra virgin olive oil, garlic, lemon juice, lemon zest, basil, mint, pistachios for sauce, Parmigiano Reggiano, and spinach for sauce to the blender.

    🍲broth for sauce
    🫒extra virgin olive oil
    🧄garlic
    🍋lemon
    🌿basil
    🌿mint
    🥫pistachios for sauce
    🧀Parmigiano Reggiano
    🥬spinach for sauce
    🥄measuring cups
    🔪chef's knife
    🪵cutting board
    🍋citrus zester

  4. Step 4/10

    Blend the sauce until smooth and season it with salt and black pepper.

    🧂salt
    ⚫black pepper
    🥄spoon

  5. Step 5/10

    Drain the cooked orzo and peas in a colander.

    🍝orzo
    🫛fresh peas
    🧺colander

  6. Step 6/10

    Combine the drained orzo and peas with the green sauce in a large mixing bowl.

    🍝orzo
    🫛fresh peas
    🍲broth for sauce
    🫒extra virgin olive oil
    🧄garlic
    🍋lemon
    🌿basil
    🌿mint
    🥫pistachios for sauce
    🧀Parmigiano Reggiano
    🥬spinach for sauce
    🥣large mixing bowl
    🥄spoon

  7. Step 7/10

    Fold the fresh spinach into the warm orzo until lightly wilted.

    🥬fresh spinach
    🥣large mixing bowl
    🥄spoon

  8. Step 8/10

    Divide the orzo among four servings and top with burrata.

    🧀burrata
    🥄spoon

  9. Step 9/10

    Crush the pistachios and scatter them over the burrata.

    🥜pistachios
    🔪chef's knife
    🪵cutting board

  10. Step 10/10

    Finish with extra virgin olive oil, salt, and black pepper before serving.

    🫒extra virgin olive oil
    🧂salt
    ⚫black pepper
    🥄spoon

Composition

Ingredients

Types

Pasta, Broth, Dairy, Nuts, Oil, Vegetables, Fruit, Herbs, Seasonings

Ingredients

Orzo, Broth, Peas, Spinach, Burrata, Pistachios, Extra virgin olive oil, Garlic, Lemon, Basil, Mint, Parmigiano, Salt, Black pepper, Olive oil

Notes

Broth (for cooking the orzo, for the sauce), Peas (fresh), Spinach (handful, for finishing the orzo, for the sauce), Burrata (for topping), Pistachios (for topping, crushed, for the sauce), Extra virgin olive oil (for the sauce), Garlic (for the sauce), Lemon (juice and zest, for the sauce), Basil (for the sauce), Mint (for the sauce), Parmigiano (for the sauce), Salt (to taste, for the sauce, for finishing), Black pepper (to taste, for the sauce, for finishing), Olive oil (good olive oil, for finishing)

Allergens

gluten, milk, tree nuts

Dietetics

Dietary regimen

Mediterranean diet

Calories

650 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 62g, Fat: 35g, Fiber: 7g, Sugar: 5g

Nutritional Information

Minerals

Calcium: 330mg, Iron: 4mg, Potassium: 580mg, Sodium: 780mg

Vitamins

Vitamin A: 440mcg, Vitamin C: 30mg, Vitamin K: 250mcg, Folate: 155mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large pot, colander, chef's knife, cutting board, measuring cups, citrus zester, large mixing bowl, spoon

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Spring meal, Summer meal

Origin

Source

Platform

instagram

Original Creator

@owen.han

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

creamy, tender, crunchy, silky

Flavors

herbaceous, nutty, savory, fresh, lemony, salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature because the dish contains burrata), fridge : 3 days (Store in an airtight container,Refrigerate at or below 4°C,Add fresh burrata only when serving when possible), freezer : 30 days (Freeze without burrata for best texture,Thaw overnight in the refrigerator,Add fresh burrata after reheating)