Orzo with crispy cabbage, lemon and pine nuts recipe

1. 1

   Bring a pan of salted water to a boil and cook the orzo according to packet instructions.

2. 2

   Drain and run under a cold tap until cool.

3. 3

   Meanwhile, heat the oil in a large frying pan or saucepan over a mediumhigh heat, and briefly fry the garlic.

4. 4

   Add the cabbage and season with salt and pepper.

5. 5

   Cook for 57 minutes, stirring frequently, until the cabbage is cooked and crisp here and there.

6. 6

   Stir in the lemon zest and juice and set aside.

7. 7

   In a dry frying pan, toast the pine nuts over a mediumhigh heat, taking care not to burn.

8. 8

   Stir these and the cabbage through the pasta.

9. 9

   Leave to cool and store in the fridge for up to 3 days.

10. 10

    Serve with a little grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.