Recipe

Roast Butternut and Marinated Feta Orzo

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Roast Butternut and Marinated Feta Orzo

This bold and beautiful pesto orzo pasta should be a weeknight staple served with marinated peppadew and herb feta and roasted butternut and courgettes.




Ingredients to serve 2

  • 300g x Butternut Chunks
  • 2 x Courgette - cut into chunks
  • 1ml x Chilli Flakes
  • 30g x Pumpkin Seeds
  • 100g x Feta - roughly crumbled
  • 150g x Rice Pasta
  • 40ml x Basil Pesto
  • ½ x Lemon - halved for juicing
  • 60ml x DD Feta Marinade
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Butternut Chunks
  • 4 x Courgette - cut into chunks
  • 2ml x Chilli Flakes
  • 60g x Pumpkin Seeds
  • 200g x Feta - roughly crumbled
  • 300g x Rice Pasta
  • 80ml x Basil Pesto
  • 1 x Lemon - halved for juicing
  • 120ml x DD Feta Marinade
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1. Preheat your oven to 220°C and marinate your feta with your DailyDish Feta Marinade.

Washing Instruction

Wash your hand and courgette well. Rinse your italian flat leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Marinading your cheeses is a simple and effecitive way of flavouring them and preserving them.

Step 1 - Lemon Pesto Orzo

Once your water in your large saucepan has come to the boil cook your rice pasta for 8-10 minutes until tender with a slight bite - al dente. Drain through a colander and in a large mixing bowl mix along with your basil pesto and your lemon juice (use a bit of lemon juice just as a seasoning, too much might make it too tart) Season to taste with salt and pepper.

Step 2 - Chilli Roasted Butternut and Courgette

Toss your butternut and courgette chunks in a large mixing bowl along with a drizzling of olive oil, your chilli flakes, salt and pepper. Scatter onto an oven tray and pop into the oven for 18 minutes, then adding your pumpkin seeds and continuing your roasting for 6-7 minutes until your vegetables lightly browned and tender.

TO SERVE

Divide your lemon pesto orzo amongst your servings, top with your chilli roasted butternut and courgettes and your marinated feta.