Lemony Orzo Primavera With Toasted Pine Nuts

1.Boil a kettle. Peel and finely slice your garlic.

2.Heat a large, wide-based pan with a drizzle of olive oil over medium-high heat. Once hot, add the sliced garlic and cook for 30 seconds. Add your orzo and cook for 1 minute further.

3.Dissolve your vegetable stock mix in 550ml boiled water. Add the vegetable stock to the pan and bring to the boil over high heat. Once boiling, reduce the heat to medium-low and cook, covered, for an initial 5 minutes.

4.Trim, then cut your green beans in half. Chop your Tenderstem broccoli in half lengthways.

5.Heat a small dry pan over medium heat. Once hot, add your pine nuts and cook for 2-3 minutes or until toasted and lightly golden.

6.Once the orzo has been cooking for 5 minutes, add the halved green beans and cook, covered, for a further 5 minutes. Add the halved Tenderstem and cook, covered, for 5 minutes further or until everything is tender with a slight bite.

7.Once done, add a knob of butter, the juice of half your lemon(s), and a very generous grind of black pepper. Wash your spinach, then add it to the pan and cook for a further 2-3 minutes or until wilted. Add half of your grated Italian hard cheese and give everything a good mix up.

8.Serve the lemony orzo primavera, topped with the remaining grated Italian cheese, a drizzle of olive oil, the toasted pine nuts, and a grind of black pepper. Garnish with a lemon wedge. Enjoy!