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Roasted peppers blend with feta into a rosy sauce that coats tiny orzo pasta. A little reserved pasta water keeps it silky, with crumbled feta added at the end.
Ingredients
- 300 g dry orzo
- 250 g drained roasted peppers
- 120 g feta cheese
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 100 ml milk
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- ¼ tsp black pepper
Method
- Bring a large pan of water to a boil. Cook orzo according to its package until just tender, stirring regularly. Reserve 250 ml cooking water before draining.
- While the pasta cooks, pat jarred roasted peppers dry. Reserve 50 g peppers and cut into small strips. Blend the remaining 200 g peppers with milk and 80 g feta until mostly smooth.
- Warm olive oil in a wide pan over medium-low heat. Cook garlic for 30 seconds, stirring so it does not brown.
- Add the pepper sauce and warm gently for 3–4 minutes. Avoid a vigorous boil that could separate the dairy.
- Fold in drained orzo and reserved pepper strips with 100 ml reserved cooking water. Stir over low heat for 1–2 minutes, adding more water a little at a time until glossy and loose.
- Take off the heat and add lemon juice, pepper and parsley. Scatter the remaining 40 g feta over the top and serve promptly. Taste before adding any optional salt because feta is salty.
- Refrigerate leftovers within two hours for up to three days. Reheat with a little water, stirring until hot throughout.
Drain the peppers
Jarred peppers vary in their packing liquid. Drain and pat them dry so the sauce does not become watery or overly acidic.
Keep some pasta water
Orzo absorbs sauce quickly. A splash of its cooking water loosens the pan just before serving.
Warm gently
Feta gives this sauce body, but high heat can make dairy sauces grainy. Keep the heat low once the sauce is in the pan.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Take off the heat and add lemon juice, pepper and parsley. Scatter the remaining 40 g feta over the top and serve promptly. Taste before adding any optional salt because feta is salty.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat with a little water, stirring until hot throughout.
