Orzotto with blended kale sauce
25 minServes 4–6
A vibrant one-pan pasta dish where orzo is tossed with a smooth, garlicky kale and basil sauce, finished with butter and anchovies.
| prepBring a large pot of water to the boil over high heat | |||||
| prepPrepare a large bowl in the sink with ice cubes and cold water | |||||
| prepSet out a large frypan and blender | |||||
| 1 large bunch cavolo nero / Tuscan kale | Blanch kale 1½–2 min until bright green | Ice-shock kale, then blanch basil 30–45 sec | Blend kale, basil & garlic base with pasta water until smooth | Combine orzo & pasta water in frypan, pour in kale sauce, simmer 2 min until glossy | Serve with ricotta & lemon |
| 1 bunch fresh basil | |||||
| 4–6 cloves garlic | Cook garlic & anchovies in butter & oil, 3–5 min until caramelised | ||||
| 6–8 anchovy fillets | |||||
| 75 g butter | |||||
| 60 ml olive oil | |||||
| 250 ml pasta water (for sauce) | |||||
| 500 g orzo or risoni | Cook orzo 2 min shy of packet time | ||||
| 100 ml reserved pasta water (for finishing) | |||||
| Salt and pepper | |||||
| Fresh ricotta (optional, for serving) | |||||
| Lemon cheeks (optional, for serving) | |||||
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