Roasted Pepper and Feta Orzo (Print version)
Roasted peppers blend with feta into a rosy sauce that coats tiny orzo pasta.
# Ingredients:
Ingredients
01 -
300 g dry orzo
02 -
250 g drained roasted peppers
03 -
120 g feta cheese
04 -
2 garlic cloves, minced
05 -
2 tbsp olive oil
06 -
100 ml milk
07 -
1 tbsp lemon juice
08 -
2 tbsp chopped parsley
09 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
Warm olive oil in a wide pan over medium-low heat. Cook garlic for 30 seconds, stirring so it does not brown.
04 -
Add the pepper sauce and warm gently for 3–4 minutes. Avoid a vigorous boil that could separate the dairy.
05 -
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.
06 -
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.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat with a little water, stirring until hot throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.