Pea green orzotto

Method

1. Bring a pan of salted water to the boil. Meanwhile, put the defrosted peas in a blender with the garlic, basil, parmesan and stock, then whizz into a smooth, loose sauce. Taste and season with salt and lemon juice.
2. Cook the orzo in the boiling water for 6-8 minutes.
3. Pour the bright green sauce into a pan, add the grated mozzarella and heat until the cheese has completely melted – you don’t want to heat the sauce for too long or you’ll turn the sauce murky. Once the orzo has cooked, drain, then stir through the sauce and beat in the butter (if using). Divide among bowls, then top with cracked black pepper and more grated parmesan.