zoom Orzo pasta with courgettes, ricotta & pine nuts

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    Orzo pasta with courgettes, ricotta & pine nuts

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    Orzo pasta with courgettes, ricotta & pine nuts

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    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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