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Ingredients
75 g orzo or other small pasta shapes
1 carrot, peeled and finely diced
250 ml boiling water
1 courgette, finely diced
3 tbsp frozen peas
15 g unsalted butter, cut into small flakes
30 g Parmesan (or vegetarian alternative), freshly grated
1 carrot, peeled and finely diced
250 ml boiling water
1 courgette, finely diced
3 tbsp frozen peas
15 g unsalted butter, cut into small flakes
30 g Parmesan (or vegetarian alternative), freshly grated
Method
- Put the pasta in a saucepan together with the carrot. Cover with boiling water, bring back to the boil, stir, reduce the heat, cover and simmer gently for 5 minutes.
- Add the courgette, re-cover and cook for 3 minutes. Stir in the peas and cook for a further 3 minutes.
- Stir in the butter and parmesan.
