Orzo with Sheep Cheese and Vegetables

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 400 g orzo pasta
• Salt
• 500 g Thai asparagus
• 2 tbsp chopped pine nuts
• 2 shallots
• 3 tbsp olive oil
• 1 tsp tomato paste
• 100 ml Vegetable broth
• 0.5 untreated lemon (zest and juice)
• 1 tbsp fresh basil, chopped
• pepper, freshly ground
• fresh leafy salad, for garnish
• 120 g feta cheese

Instructions

1. 1.

   Wash, trim, halve, seed, and dice the bell peppers. Cook the orzo in plenty of salted water until al dente. Wash the asparagus and cut into ~3 cm diagonal pieces. Toast the pine nuts in a dry pan until golden brown; set aside to cool.

2. 2.

   Peel and finely dice the shallots; sauté them in hot oil. Add the bell peppers and Thai asparagus, cook briefly, then stir in tomato paste and deglaze with vegetable broth. Simmer for about 4 minutes until the vegetables are tender yet firm and most of the liquid has evaporated.

3. 3.

   Add lemon zest, basil, and drained orzo; toss well. Season with lemon juice, salt, and pepper. Finally crumble feta over the top, sprinkle pine nuts, arrange on plates, and serve with leafy salad if desired.