Lemon Herb Garden Orzo

Instructions

1. Prepare Ingredients

   5 min hands-on

   • Dice onions and zucchini into small pieces.
   • Thinly slice scallions.
   • Chop kale into bite-sized pieces.
   • Trim and dice artichokes.
   • Zest lemon and separate zest and juice.
   • Chop basil and mint.

2. Sauté Aromatics

   1 min hands-on4 min waiting

   • Heat olive oil in a large pan over medium heat.
   • Add onions and scallions with a pinch of salt.
   • Cook for 4–5 minutes until softened and translucent.

3. Cook Zucchini and Soybeans

   4 min waiting

   • Add zucchini and some soybeans to the pan.
   • Stir and cook for 4–5 minutes until softened.

4. Incorporate Pasta and Stock

   10 min hands-on

   • Stir in dry pasta to coat with vegetables.
   • Add chicken stock gradually, stirring constantly.
   • Cook for 9–10 minutes until pasta is tender.

5. Add Greens and Artichokes

   3 min hands-on

   • Stir in kale, artichokes, and remaining soybeans.
   • Cook for 2–3 minutes until kale wilts.
   • Add stock if needed to maintain texture.

6. Prepare Pea Purée

   2 min hands-on

   • Blitz remaining soybeans into a chunky purée.
   • Add purée to the pan and stir to combine.

7. Finish with Herbs and Parmesan

   1 min hands-on

   • Remove pan from heat.
   • Stir in basil, mint, and Parmesan cheese.

8. Brighten with Lemon

   • Sprinkle with lemon zest and add lemon juice.
   • Stir to incorporate citrus flavors.

9. Plate and Serve

   1 min hands-on

   • Serve hot, garnishing with Parmesan and black pepper.
   • Cooking tips:
   • To achieve the best silky texture, ensure the stock is added gradually and stirred continuously, mimicking the risotto-making process.
   • Adjust seasoning at the very end, as the Parmesan and stock may already add sufficient saltiness.
   • Use fresh herbs for the garnish to maximize the vibrant, herby flavors.