Orzo with peas and leek

For the Orzo:

1 leek 2 cloves garlic 1 tablespoon olive oil 250 grams orzo 30 ml ouzo 500 ml broth (1 vegetable stock cube dissolved in water) 100 grams peas Salt / Pepper

For the Sauce:

70 grams spinach ⅓ bunch basil 1/2 lemon, juice and zest 150 ml cream 100 grams Parmesan cheese Salt / Pepper

Garnishing:

Black pepper 20 γρ grated Parmesan Zest of half a lemon 1 tablespoon olive oil

Place a pot over high heat.

Finely chop the leek and garlic, add them to the pot with the olive oil, and sauté for about five minutes until softened.

Add the orzo, then deglaze with the ouzo, letting it evaporate completely before proceeding.

Add the broth and simmer gently for 10-15 minutes, stirring frequently to prevent sticking, until most of the liquid is absorbed.

Meanwhile, prepare the sauce: 5. In a blender, combine the spinach, basil, lemon juice and zest, cream, grated Parmesan, and salt and pepper. Blend until smooth.

Once the orzo is cooked, add the peas and sauce, then remove from heat. Adjust with salt and pepper if needed.

Garnish with freshly ground black pepper, extra lemon zest, a drizzle of olive oil, and Parmesan.