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Nutrition: Per serving

  • kcal390
  • fat8g
  • saturates3g
  • carbs58g
  • sugars7g
  • fibre11g
    high
  • protein16g
  • salt0.12g
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Method

  • step 1

    Heat the oil in a large pan over a medium heat and fry the garlic for 3-4 mins until soft and golden. Add the leeks and a pinch of salt. Cook for 6-8 mins until soft and wilted.

  • step 2

    Meanwhile, cook the orzo following pack instructions. Drain, reserving a little of the cooking water.

  • step 3

    Stir the peas, tarragon and two large handfuls of the spinach into the leeks. Cook until the spinach is wilted before adding more, cooking in batches until all the spinach has been incorporated. Season well and stir in a splash of the reserved pasta cooking water. Stir in the lemon zest and juice, the orzo and crème fraîche, along with another splash of the cooking water to adjust the consistency as needed. Serve immediately.

Recipe from Good Food magazine, June 2025

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.9 out of 5.12 ratings

jacquieblades

Oh my word this is so tasty. I was not expecting it to be whilst cooking it. Oh how wrong was I. Yum

drchintalskitchen91433

This comment is wonderful to read! So happy you enjoyed it!

wrenwils53512

Definitely recommend. I still can’t believe how big the servings are. I added some grated pecorino which really hit the spot

Becca_Jenkins

Delicious! My tweaks: replaced half of the peas with asparagus, increased the crème fraîche and added Parmesan and toasted hazelnuts on top. Couldn’t be bothered with lemon zest. The tarragon is worth getting but I think it would still be tasty without.

drchintalskitchen91433

Love the asparagus tweak! Delicious

grahamv33vcWDZ49n

Halved the recipe and made it for 2, really tasty. Recommend.

drchintalskitchen91433

So happy you enjoyed it!

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