Orzo with Crispy Cabbage and Lemon Pine Nuts



  • 200g orzo
  • salt and pepper
  • olive oil
  • 1 garlic clove, peeled and thinly sliced
  • 200g savoy cabbage, very finely sliced
  • ½ lemon zest and juice
  • grated parmesan cheese, to serve
  • 1 tablespoon pine nuts


  1. Bring a pan of salted water to a boil and cook the orzo according to packet instructions. Drain and run under a cold tap until cool.
  2. Meanwhile, heat the oil in a large frying pan or saucepan over a medium–high heat, and briefly fry the garlic. Add the cabbage and season with salt and pepper. Cook for 5–7 minutes, stirring frequently, until the cabbage is cooked and crisp here and there. Stir in the lemon zest and juice and set aside.
  3. In a dry frying pan, toast the pine nuts over a medium–high heat, taking care not to burn. Stir these and the cabbage through the pasta. Leave to cool and store in the fridge for up to 3 days.


Photo Credit: Jonny Hughes @jonny2love
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