One-pan baked orzo

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This is such a simple recipe. The basil pesto feta adds a salty edge, and the grated baby marrow is folded through uncooked, to wilt in the heat of the dish, adding lightness.” – Hannah Lewry

Ingredients

150 g feta
60 g Woolworths fresh basil pesto
150 g leeks, sliced
2 cloves garlic, minced
50 g butter
2 T olive oil
90 g orzo pasta rice
1 x 500 ml carton Woolworths organic chicken stock
1 x 280 g jar Woolworths arrabbiata sauce
1 t thyme, chopped
300 g baby marrow, grated
red chilli, chopped, for serving

Cooking Instructions

1. Preheat the oven to 180°C. Place with the pesto. Allow to stand at room temperature while you prepare the rest of the dish.

2. Heat a deep 26 cm ovenproof pan. Sauté the leeks and garlic in the butter and olive oil until softened.

3. Add the orzo and toast as you would risotto. Add the stock and simmer for 5 minutes. Add the arrabbiata sauce and thyme, stir and cover with a lid. Bake for 20 minutes.

4. Stir the baby marrow through the marinated feta and add the chilli. Serve with the orzo.

Cook's note: Level up for a crow - Sear boneless chicken thighs on both sides, then add to the pasta. Submerge them in the liquid and bake to make this dish go further.

Find more pasta recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen