Orzo & Courgettes au pesto et feta


  • 300 g (0,66 lbs) orzo
  • 500 g (1,1 lbs) zucchini
  • 150 g (0,33 lbs) chickpeas
  • 2 clove garlic
  • 100 g (0,22 lbs) feta
  • 50 g (0,11 lbs) cottage cheese
  • 100 g (0,22 lbs) pesto
  • olive oil
  • salt and pepper

 
Peel and the garlic cloves.
Cook the orzo according to package directions. Refresh under cold water, drain
Cut the zucchini into slices and place in a baking dish. Drain the chickpeas and add them to the courgettes with the 2 pressed garlic cloves. Season with salt, pepper and Provencal herbs. Drizzle with olive oil and bake for 20 minutes at 180°C-358.
Mash the feta with a fork then add the cottage cheese and pesto. Mix orzo and vegetables. Serve with pesto feta cream. You can this dish cold or hot.




 

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