Lemon Pesto Orzo with Lamb
Spring is in the air
This recipe was one of the first ones I ever wrote, and it’s still one of my favourites. It is a perfect weeknight dinner that can be whipped up in less than an hour and tastes even better as leftovers the next day.
Some Notes on the Ingredients:
Kale - You don’t really taste the kale in this at all, but it does add a lot of colour and nutrients to the dish overall.
Parsley and basil - Both of these together make the dish so herby, I love it.
Lemon juice and zest - The more lemon, the better.
Parmesan - Freshly grated is best!
Garlic - You all know by now how I feel when it comes to garlic. More is more.
Walnuts - You can sub this for pine nuts or mix them both together, the end product won’t be too different.
Lamb - I’ve made this with lamb chops that I cubed up myself or ones I bought cubed from the grocery store, whatever you can get works.
Asparagus - Don’t skip this! It is such a great addition.
White wine - A dry white wine works best - I used Pinot Grigio.
Orzo - one of the best pastas ever created.
The Recipe:
Printable Version:
Notes:
Store this in a container in the fridge for up to 6 days.
You could also make this recipe even easier by using some store-bought pesto. You will lose out on a lot of flavour though.
Will it Meal Prep?
YES! This dish is the perfect dump-and-go meal prep. Just heat it up in the microwave when you want to eat it and you’re golden!
Thank you for being here! I have lots of spring/summer recipes coming out soon and if there’s any requests, leave them in the comments below!
emma 🍓