Orzo with artichoke, broad beans, lemon, thyme and parmesan

Orzo pasta or dried risoni
Jar of marinated artichokes
Frozen broad beans
Button mushrooms
Lemon thyme
Olive oil

Method: This is  so easy but really summery and tasty and lovely colours! Boil the orzo until it is al dente and the broad beans for around 4-5 minutes. Pod the broad beans in a bowl. Chop the mushrooms and fry them in some olive oil. Then drain the pasta, add a good glug of olive oil, some lemon rind and juice and salt and pepper. Stir in the beans, mushrooms and lemon thyme. Sprinkle some parmesan or pecorino on top. Voila – easy peasy!



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