Leek, lemon and white bean orzo

Name: Leek, lemon and white bean orzo
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 3 tbsp olive oil, plus extra for drizzling; Knob of butter; 500g trimmed leeks; 2 garlic cloves; Leaves from 3 fresh thyme sprigs, plus extra to serve; 400g tin cannellini beans; 350g orzo; Zest and juice 1 large unwaxed lemon; Good splash double cream; Good grating parmesan or vegetarian alternative

Easy
April 2014

Easy
April 2014

Test kitchen approved

Serves 4
Hands-on time 20 min

Full of goodness with leek and white bean, the vegetarian pasta recipe is ready in less than 30 minutes.

Nutrition: per serving

Calories: 617kcals
Fat: 24.9g (9g saturated)
Protein: 20.4g
Carbohydrates: 78.4g (4.9g sugars)
Fibre: 11.9g
Salt: 0.2g

Nutrition: per serving

Calories: 617kcals
Fat: 24.9g (9g saturated)
Protein: 20.4g
Carbohydrates: 78.4g (4.9g sugars)
Fibre: 11.9g
Salt: 0.2g

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Ingredients

3 tbsp olive oil, plus extra for drizzling
Knob of butter
500g trimmed leeks
2 garlic cloves
Leaves from 3 fresh thyme sprigs, plus extra to serve
400g tin cannellini beans
350g orzo
Zest and juice 1 large unwaxed lemon
Good splash double cream
Good grating parmesan or vegetarian alternative

Method

Heat 1 tbsp of the olive oil and the butter in a large frying pan over a low-medium heat. Thinly slice the leeks and crush the garlic, then fry with the thyme leaves, stirring occasionally, for 10 minutes or until softened. Season well.
Meanwhile, drain and rinse the cannellini beans, then cook with the orzo in a large pan of lightly salted boiling water for 7 minutes. Drain. Squeeze in the lemon juice and scatter over most of the zest, then add the mixture to the leeks. Stir in the cream, taste and season.
Serve scattered with the remaining lemon zest, the parmesan and some extra thyme leaves, drizzled with a little olive oil, if you like.