Creamy Courgette, Mint and Feta Orzo

Ingredients

• 350 g orzo
• 3 courgettes
• 200 g feta cheese, crumbled
• 100 ml double cream
• 2 clove garlic cloves
• 15 g fresh mint
• 2 tbsp olive oil
• 1 lemon

Method

1. 1

   Cook the orzo in a large pan of salted boiling water according to packet instructions. Reserve a mugful of pasta water then drain.

2. 2

   Grate the courgettes coarsely. Heat the olive oil in a large frying pan over a medium-high heat and cook the grated courgette with the crushed garlic for 6–8 minutes, stirring, until golden and any moisture has evaporated.

3. 3

   Reduce the heat and stir in the double cream and three-quarters of the feta. Stir until the feta melts into the sauce.

4. 4

   Add the drained orzo and toss well, adding pasta water to achieve a creamy consistency. Season with black pepper and lemon juice.

5. 5

   Stir through the fresh mint leaves. Serve topped with the remaining crumbled feta and a drizzle of olive oil.