Pea & Pesto Orzo

This bright and flavorful Pea and Pesto Orzo delivers on taste, nutrition, and ease. Soft, perfectly cooked orzo is combined with protein and fibre-rich peas for a nourishing, satisfying base. A lively, homemade pesto adds a fresh, zesty finish, creating a quick, no-fuss meal ideal for busy evenings or make-ahead lunches.

MAKES: 2 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES
DIFFICULTY: MEDIUM

Ingredients

For the pesto:

100g frozen Birds Eye peas, cooked in the microwave

30g pine nuts (or walnuts for a budget-friendly alternative)

1 small garlic clove, peeled

30g Parmesan, grated (or use nutritional yeast for a vegan option)

Juice of ½ lemon

40ml extra virgin olive oil

Small handful of fresh basil leaves

For the main dish:

180g orzo

1 tbsp olive oil

1 small onion, finely chopped

1 small courgette (or another seasonal summer veg), diced

100g frozen Birds Eye peas

½ tin chickpeas or cannellini beans, drained

Method

1. Cook the orzo according to packet instructions. Drain and set aside, reserving a splash of pasta water.

2. Microwave the peas:

Place both portions of Birds Eye frozen peas (100g for the pesto and 100g for the main dish) in a microwave-safe bowl. Microwave according to instructions. Set aside.

3. Make the pesto:

Blend 100g of the microwaved peas with all other pesto ingredients until smooth. Add a little water or olive oil to loosen if needed.

4. Sauté the onion in olive oil over medium heat for 5–6 minutes until soft and translucent. Add the courgette (or seasonal veg of choice) and cook for 3-4 minutes until tender.

5. Stir in the remaining microwaved Birds Eye peas and cook for 1 more minute just to bring everything together.

6. Add the cooked orzo and the pea pesto, stirring to combine. Use a little reserved pasta water to loosen the mix if needed.

7. Serve warm with an optional sprinkle of Parmesan or herbs on top.