Vegetarian mains
One-pot orzo genovese & samphire
Genovese pasta is a combination of pesto, beans and potatoes. We’ve added a little samphire - grown on the banks of the River Erme - to bring an extra dimension; it really packs a flavour punch. Its salty tang requires that you season the dish cautiously.
Ingredients
- 300g new potatoes
- 100g samphire
- 125g green beans
- 20g pine nuts
- 150g orzo
- 2 tbsp green pesto
- 1 lemon
- 20g basil
Method
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Step 1
Scrub the potatoes clean, then thinly slice them, not too thickly – approx. 1cm, so they cook in time. Wash the samphire really well to remove any sand or grit.
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Step 2
Trim and thinly slice the green beans, at an angle.
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Step 3
Toast the pine nuts in a large dry saucepan for 2-3 mins, until golden. Transfer to a plate.
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Step 4
Fill a saucepan with boiled water, add a good pinch of salt and bring to the boil on the hob. Add the orzo and potatoes and cook for 6 mins.
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Step 5
Add the green beans and cook for 1 more min, then add the samphire and cook for approx. 1-2 more mins, until the orzo and potatoes are tender - the samphire should still have a little bite.
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Step 6
Drain it all, return everything to the pan and toss in the pesto, a drizzle of olive oil and squeeze of lemon. Stir in a small handful of roughly torn basil leaves. Season carefully.
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Step 7
Serve the orzo and veg into bowls, sprinkled with the pine nuts and a few extra basil leaves.