Ingredients :
450 g / 1 lb orzo (rice-shaped pasta) 2 shallots, peeled and finely
chopped 3 tbsp olive oil
2 red bell peppers, deseeded and roughly chopped
2 yellow bell peppers, deseeded and roughly chopped
450 g / 1 Ib asparagus, chopped diagonally into 2.5 cm / 1 inch pieces
1 tsp tomato paste (puree)
About 125 ml /1/2 cup vegetable broth (stock)
Zest and juice of 1/2 lemon
1 tbsp freshly chopped basil 100 g / 1 cup feta cheese
2 tbsp chopped pine nuts, toasted in a skillet
Salt and freshly ground pepper
Fresh lettuce leaves, to serve (optional)
Method : Prep and cook time: 30 min
1
Cook the pasta in plenty of salted
water according to the package instructions until al dente.
2
Sweat the shallots in hot oil, add
the peppers and asparagus and continue frying for a few minutes.
3
Stir in the tomato paste (puree) and
vegetable broth (stock) and simmer for about 4 minutes, until the vegetables
are cooked but still firm and the liquid has almost completely evaporated.
4
Stir in the lemon zest, basil and
drained pasta and toss well. Season to taste with lemon juice, salt and pepper.
5
Crumble the feta over the pasta,
scatter with pine nuts, arrange on plates and serve with salad leaves
(optional).