Leek, Pea and Spinach Orzo
20m
prep time
40m
total time
Easy
level
9
ingredients
Achieve three of your five-a-day in this bright orzo dish packed with gut-friendly prebiotic fibre. You can swap out the veg for any seasonal alternatives
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large pan over a medium heat and fry the garlic for 3-4 mins until soft and golden. Add the leeks and a pinch of salt. Cook for 6-8 mins until soft and wilted.
Step 2
Meanwhile, cook the orzo following pack instructions. Drain, reserving a little of the cooking water.
Step 3
Stir the peas, tarragon and two large handfuls of the spinach into the leeks. Cook until the spinach is wilted before adding more, cooking in batches until all the spinach has been incorporated. Season well and stir in a splash of the reserved pasta cooking water. Stir in the lemon zest and juice, the cooked orzo and crème fraîche, along with another splash of the cooking water to adjust the consistency as needed. Serve immediately.
- Ingredients
- Based on 4 servings
-
250g Orzo 1 x Sainsbury's Orzo Pasta, Taste the Difference 500g -
1tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L -
320g Leeks, finely sliced 1 x Sainsbury's Leeks 500g -
10g Tarragon Sprigs, leaves picked, or chopped chives 1 x Sainsbury's Fresh Packed Tarragon 20g -
2tbsp Crème Fraîche 1 x Sainsbury's British Crème Fraîche 300ml -
320g Frozen Peas 1 x Sainsbury's Garden Peas 910g -
5 Garlic Cloves, finely sliced 1 x Sainsbury's Garlic -
0.5 Lemon, zested and juiced 1 x Sainsbury's Lemons -
260g Spinach 1 x Sainsbury's Young Spinach 260g
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