Cacio e Pepe Orzo
with Balsamic-Dressed Roasted Pepper Salad
Cooking time
15 minutes
Servings
2/4
Calories
740 /serving
When in Rome… keep it simple, quick and delicious. Pay homage to one of the city’s classic dishes with a recipe that’s ready in 15 minutes. Our pasta of choice is delicate grains of orzo that sink into a voluptuous sauce of cream, butter and grated Grana Padano cheese—stir in freshly cracked black pepper to add the pepe to the cacio. A combination of balsamic-dressed baby greens, cherry tomatoes and roasted peppers creates instant contrast.
We will send you:
- 140g Multicoloured cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 2 Roasted peppers
- 140g Orzo
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
46 g
Saturated Fat
18 g
Sodium
590 mg
Total Carb
68 g
Sugars
9 g
Protein
16 g
Fibre
6 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, heat a large, dry pan on medium-high. Add the demi-glace, cream and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined.
Mise en place
Halve the tomatoes. Thinly slice the roasted peppers crosswise.
Combine the orzo
To the pan of sauce, add 2 tbsp butter and 3 tbsp of the reserved cooking water (double both for 4 portions); stir well. Add the orzo and cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add ⅔ of the cheese and freshly cracked black pepper; stir well.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, tomatoes, roasted peppers and vinaigrette.
Plate your dish
Divide the orzo between your bowls. Garnish with the remaining cheese and freshly cracked black pepper. Serve the salad on the side. Bon appétit!
