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  • 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. 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.
  2. Add the courgette, re-cover and cook for 3 minutes. Stir in the peas and cook for a further 3 minutes.
  3. Stir in the butter and parmesan.
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