Ingredients
Serves 1
55g bacon medallions, chopped
80g orzo pasta
280ml vegetable stock
50g cherry tomatoes, halved
15g baby spinach
30g mozzarella pearls
Juice of ½ a lemon
Salt and pepper
Total time: 15 minutes
Method
Cook the bacon in a frying pan over a medium to high heat for 4-5 minutes or until crispy. Then remove from the pan and set to one side.
Add the orzo to the same pan and pour over the stock. Simmer on a low heat for 8 or so minutes, until al dente and the stock has been absorbed. Keep an eye on the pan as you may need to add a splash more stock.
Take the pan off the heat. Stir through the tomatoes, spinach, pesto and mozzarella. Squeeze over the lemon juice and stir the bacon through. Season to taste.
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