Orzo, Chickpea and Spinach Pesto Bowl
with goat cheese, buttery corn and fresh vegetables
Informations supplémentaires
25 min.
|
551 kcal
|
easy
|
|
Printable version
1. Setup
Zest the lemon. Thinly slice the cucumber. Chop the shallot. Cut the tomato into cubes. Cut the garlic into pieces.
2. Make the pesto
Add the garlic, spinach, lemon zest, lemon juice, 1 tsp. of sugar, 1/4 2P | 1/3 3P cup of oil, salt and pepper in a container. Use a hand blender to reduce everything into a pesto.
3. Cook the orzo
Bring a pot of water to a boil. Pour in the orzo and cook 6-8 minutes until tender. Drain. Mix with a drizzle of oil, salt and pepper. Reserve.
4. Cook the chickpeas
Heat a drizzle of oil with 1 tbsp of butter in a pan over medium high heat. Cook the chickpeas and corn 5-6 minutes until browned. Add salt and pepper to taste.
5. Plate your dish
Serve the orzo in a bowl with the chickpeas, corn, vegetables and goat cheese. Garnish with the spinach pesto. Bon appétit!
140gOrzo
1unitChickpeas
1unitCorn Kernels
40gBaby Spinach
1unitLebanese Cucumber(s)
1unitTomato(es)
0.5unitShallot
1unitGarlic Clove(s)
0.5unitLemon
0.5unitGoat Cheese
What you need
pot, pan, strainer, bowl, hand blender
551 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
79g
26%
fat
16g
25%
cholesterol
23mg
8%
fiber
13g
52%
protein
27g
saturated
8g
40%
sodium
723mg
30%
sugar
12g
trans
0g