175g essential Waitrose Orzo Pasta
Extra virgin olive oil for drizzling
2 small courgettes, sliced on the diagonal, 5mm thick
1 tbsp olive oil
120g essential Waitrose Italian Ricotta
1 essential Waitrose Lemon, zest, finely grated, and a squeeze of juice
30g pine nuts
½ x 25g pack fresh basil essential Waitrose Parmigiano Reggiano, shavings to serve
1. Cook the orzo pasta in boiling salted water for 7-8 minutes until just tender. Drain and return to the pan with a splash of the cooking water and a drizzle of extra virgin olive oil.
2. Meanwhile, toss the courgettes in the olive oil and season. Heat a griddle pan over a high heat and cook the courgettes for a minute or two each side until tender.
3. Tip into a serving bowl and add the ricotta, lemon zest and juice and the cooked pasta. Toss well to combine and drizzle with more extra virgin olive oil. Season well.
4. In a small pan, dry fry the pine nuts over a low heat until lightly golden. Add to the pasta with a handful of fresh basil leaves and serve with shavings of Parmigiano Reggiano.
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