Serves 6 -8

This is a lovely stand alone Springtime dish served with a simple salad or as a hearty side to roast chicken.

1 Healthy Tbsp Olive Oil

1 Large Sweet Onion, Finely Chopped

1 Large Leek, Trimmed, Cleaned and Finely Sliced

Salt and Pepper

3-4 Cloves of Garlic, Minced

600 Grams (A couple Bunches) of Fresh Asparagus, Trimmed and Cut into 1 Inch Pieces

2-3 Green Zucchini (Depending on Size - Smaller Zucchini Have More Flavour)

350 Grams Orzo Pasta

700-750ml of Vegetable or Chicken Stock

275 Grams Fresh or Frozen Sweet Peas

Zest and Juice of 1 Large Lemon

80 Grams of Freshly Grated Parmigiano

4 Tbsp Unsalted Butter

Freshly Chopped Herbs (Tarragon, Dill, Basil, Chives, Parsley), Your Choice!

Heat the olive oil in a large skillet over medium heat. Add the onions and leeks. Season with salt and pepper. Sauté for 4 -5 minutes until softened, but uncoloured. Add in the garlic and sauté for a further minute. Tumble in the chopped asparagus and zucchini. Stir. Add in the dry orzo and stir to combine. Cook for 2 minutes more. Add in the stock, reserving some (a couple ladles full) to use near the end of cooking if required.

Cook for 10-12 minutes, stirring occasionally to release the starch from the orzo. Test for doneness at the 10 minute mark - the orzo should be firm but tender (al dente). Add in the peas and stir to combine; cook for the additional 2 minutes until the peas are heated through. If you use frozen peas add more cooking time.

Reduce the heat to low, add in the zest and juice of the lemon as well as the parmigiano, butter and chopped herbs. Stir to combine. The mixture should be creamy and a little loose; add more stock if needed to reach the desired consistency.

Serve immediately with a garnish of fresh herbs, a sprinkle of parmigiano and some lemon zest.