Sort ingredients
theresa68
QR Code
Listen
Pdf
Warm 2 tablespoons of olive oil in a large sauté pan or shallow casserole dish set over medium heat. Add the garlic and cook for 2–3 minutes, until just golden.
Add the celery, leeks, fennel and a pinch of salt. Cook gently for 15–20 minutes until softened.
Tip in the orzo, butter beans (along with the stock from the jar), 600ml boiling water and lemon zest. Simmer for 6–8 minutes until just cooked, adding the peas for the final minute (don't worry if it seems slightly undercooked, it will keep cooking in the residual heat).
Before serving, stir in the lemon zest, juice and chives. Divide between bowls, then scatter over a pinch of sea salt flakes, plenty of black pepper and drizzle with olive oil.