It seems as though we have had another little burst of summer this week and I have found myself savouring what may be the last of the sunshine with sleeveless dresses and all the windows open.
To celebrate this, I decided to make a vibrant and summery dish using an ingredient that was new to me – orzo pasta.
Reminiscent of risotto rice, these little pasta pieces are great as a soup base, mixed with a sauce or served as a chilled salad. I made a dish that would be great eaten warm or cold the next day and it looked and tasted amazing!
First of all, how could you not enjoy these beautiful heirloom tomatoes?
We have had a go at growing two different varieties of tomatoes this summer and are just finishing the fruits of our labour. It has made me appreciate really good quality ingredients, especially when so much of the supermarket veggies taste so bland or is that just me?!
After looking at a few orzo recipes for inspiration, I noticed several of them recommended cooking the pasta in stock to add some additional flavour. I liked this and saved a few tablespoons of the liquid to use as a light ‘sauce’ rather than drizzle a load of oil over the pasta and it worked really well.
1 chicken stock cube
150g of orzo pasta
1 punnet of heirloom tomatoes, halved (normal cherry tomatoes would also work)
A handful of fresh basil
A ball of mozzarella cheese or a tub of the mini mozzarella pearls
Salt and pepper
How to make it
- Bring a pan of water to the boil and crumble in your stock cube
- Pour in the orzo pasta and cook until al dente
- Drain the pasta leaving a bit of stock in the pan
- Mix through the tomatoes and some basil and cook on a light heat for a few minutes
- Add the mozzarella balls and season well
- Serve with a little more fresh basil and enjoy!