An impressive and zingy orzo salad for the chronically tired girl who doesn’t want to admit that 90% of her diet is literally just pasta and cheese.
Zingy pesto and stilton orzo
A hot or cold orzo pasta dish, stirred through with a generous dollop of zingy homemade pesto and topped with stilton, grapes and chopped hazelnuts.
Equipment
- 1 saucepan
- 1 small frying pan
Ingredients
- 1/2 bag orzo
- some olive oil
- several dollops homemade zingy pesto
- crumbled stilton could swap for goat's cheese
- handful grapes
- handful hazelnuts
Instructions
- You'll need homemade zingy pesto for this recipe, none of that shop bought bollocks. So go and make that first.
- Cook the orzo in salted (like the sea) water as per the packet's instructions.
- While the orzo is cooking, lightly toast the hazelnuts in a dry frying pan (be careful not to burn them) and chop them ready for sprinkling.
- Halve the grapes and get your crumbled cheese ready.
- Once the orzo is cooked and you've drained it, toss in some olive oil and however much of the zingy pesto you want to use. You can add some of the cheese in at this point if you'd like.
- Now assemble. Orzo first, then top it with more of the cheese of your choice (and a grating of parmesan if you have it), the hazelnuts and finally, the grapes.
- Serve with or without a salad, but definitely flaky salt and a drizzle of balsamic glaze.