BBC Good Food - 04.2020

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Birds Eye Petits Pois

& pesto orzo
Tiny and tasty, versatile Birds
Eye Petits Pois give the pesto a creamy
consistency that bursts with flavour.

SERVES 4! PREP 10 mins! COOK 30 mins! EASY

75g pine nuts
1 green courgette, cut into thin half-
moons
1 yellow courgette, cut into thin half-
moons
1 red onion, thinly sliced
3 tbsp olive oil, plus an extra 50ml
200g Birds Eye Petits Pois
25g basil
25g parmesan, or vegetarian
Italian-style hard cheese
1 garlic clove
150g orzo
150g cherry tomatoes, halved

1 Heat the oven to 200C/180C fan/gas 6.
Tip the pine nuts onto a baking tray and
cook for 5 mins to toast them, giving it
a shake halfway through so they cook
evenly. Remove from the oven and set
aside to cool.
2 Meanwhile, arrange the courgettes and
onion in a large roasting tin, drizzle the
olive oil over and sprinkle over a pinch
of salt. Arrange in a large roasting tray,
drizzle the olive oil over and sprinkle
over a pinch of salt. Using your hands,
toss the veg so it’s all covered in the oil,
then cook for 25 mins. While cooking,
stir a couple of times so everything cooks
evenly – you want the veg to caramelise
on the edges for more flavour.
3 While the veg is cooking in the oven,
cook the Birds Eye Petits Pois following
pack instructions. Set aside 150g for
use later and put the remaining 50g into
a food processor. Add 25g of the pine
nuts along with the basil, parmesan,
garlic and the extra 50ml oil, then blitz
to a fine paste.
4 Cook the orzo following pack
instructions, then once cooked, stir
through the pesto.
5 Once the courgette and onion are
cooked, stir them through the pesto
orzo along with the remaining cooked
Birds Eye Petits Pois, the halved
cherry tomatoes and the pine nuts
you’ve set aside. Serve with extra
cheese on top, if you like.

2 tbsp olive oil

1 shallot, fi nely chopped

2 garlic cloves, fi nely chopped

150g frozen broad beans

300g Birds Eye Petits Pois

6 asparagus spears, shaved into

thin strips (using a veg peeler)

½ lemon, zested and juiced

25g dill, fi nely chopped

1 Heat the oil in a large sauté pan and fry

the shallot with a generous pinch of salt

for 5 mins until translucent. Add the

garlic and cook for 1 min, taking care not

to brown it, then add in the broad beans,

Birds Eye Petits Pois and 100ml boiling

water, and simmer for 5 mins.

2 Remove from the heat and add the

asparagus, lemon zest and juice, and

sprinkle in the dill. Mix everything

together and serve immediately.

Birds Eye Petits Pois with broad

beans, asparagus & dill

Unlock the delicious taste of Birds Eye Petits Pois with this

easy-to-make simple side dish that’s packed full of flavour.

SERVES 4! PREP 12 mins

! COOK 10 mins! EASY V