Leek & Pea Orzo with Basil Olive Oil

Ingredients:

For the pasta:

• 2, leeks
• 2, cloves garlic
• 2 tbsp, il Fustino Basil Olive Oil
• 1/2 pound, orzo
• 2 1/4 cup, vegetable stock
• 3/4 cup, frozen peas

For the sauce:

• 1/2 cup, spinach
• 1/4, heavy cream
• 2 tbsp, il Fustino Basil Olive Oil
• 1/2 tbsp, lemon juice
• 1 tsp, lemon zest

For serving:

• Parmigiano Reggiano

Directions:

Thinly slice the leeks and mince the garlic, saute over medium-low heat in the basil olive oil until soft, about 5 minutes.

Add the orzo and the stock and bring to a gentle simmer. Continue to simmer until the orzo is cooked al dente, about 7 minutes. Make sure to stir regularly while the orzo is simmering to ensure it doesn't stick to the bottom of the pan.

While the orzo is simmering work on the sauce. Combine all of the sauce ingredients into a blender an blend until smooth. 

Add the blended sauce and the frozen peas to the orzo and stir through. Season with salt and pepper to taste.

Serve topped with Parmigiano Reggiano and enjoy!