But First, Food

Directions

1. Optional: lightly toast the walnuts in the pan over a low heat for 5 mins, then roughly chop them
2. Drizzle a little olive oil into the pan and increase the heat to medium – add the shallot and sauté with salt and pepper for a couple of mins until fragrant before adding the broccoli stems and sautéing for another couple of mins
3. In the meantime, boil the kettle and prepare the vegetable stock
4. Add the orzo and toast whilst stirring for 30 seconds before adding the tomatoes and vegetable stock, covering and letting simmer – stir occasionally and the orzo will be cooked when all the water is absorbed (this should take 15-20 mins)
5. Add the white beans and spinach, stir and cover to cook for a further couple of mins
6. Add the pesto and most of the cheese (save some as a garnish) and stir until the orzo is saucy
7. Serve topped with the walnuts and reserved cheese