How to make Mary Berry’s Orzo Pasta with Broad Beans, Lemon and Thyme
I try as much as possible to eat vegetarian or vegan dishes. So, when I saw British cook Mary Berry making an amazing looking Orzo Pasta with Broad Beans, Lemon and Thyme on Mary Berry Everday, I just had to try it. After all, while it’s not vegan, it does fall into my vegetarian lifestyle, although I would not eat it too often as the calories in it are a little bit horrendous.
That being said, it is an incredibly easy dish to make, hearty and filling, and tastes delicious.
It also looks lovely when served, so it’s a great dish to make the next time you have dinner guests.
So, how to make it?
Follow the instructions below. It’s only a two-pot meal as well, so there isn’t too much washing up.
How to make Mary Berry’s Orzo Pasta
2 cloves of garlic
1 lemon for juice and for zesting
200 grams of small green peas (petit pois)
200 grams of broad beans
50 grams of Parmesan cheese (I actually added double this, as I like mine to be really cheesy)
1 small bunch of thyme
1 container of crème fraîche
Toasted pine nuts
- Bring a pan of hot water to the boil, and cook the orzo pasta for around nine to 10 minutes.
- Slice an onion into thin slices and fry it in a pan with butter until it’s soft and slightly brown.
- Grate the cloves of garlic, then juice and zest the lemon.
- About two minutes before the pasta is ready, add the green peas and the broad beans to the water and stir well.
- Add the garlic to the still cooking onions.
- Drain the pasta once it is ready, and then add it to the onions and garlic.
- Grate the Parmesan cheese and add half of it into the mixture and stir.
- Chop the thyme and add to the mixture.
- Add some salt and pepper to taste.
- Pour in the lemon juice and add the zest and mix.
- Add the crème fraîche and stir.
- Serve onto plates, and add the rest of the Parmesan cheese to top. Finish off with a handful of pine nuts. Yum!
Now watch Mary make her own Orzo Pasta with Broad Beans in the video below, to see just how easy it is.
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