Pic of One-pot orzo genovese & samphire

One-pot orzo genovese & samphire

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Vegetarian mains

One-pot orzo genovese & samphire

Serves 2 40 min
Genovese pasta is a combination of pesto, beans and potatoes. We’ve added a little samphire - grown on the banks of the River Erme - to bring an extra dimension; it really packs a flavour punch. Its salty tang requires that you season the dish cautiously.


  • 300g new potatoes
  • 100g samphire
  • 125g green beans
  • 20g pine nuts
  • 150g orzo
  • 2 tbsp green pesto
  • 1 lemon
  • 20g basil
Image of One-pot orzo genovese & samphire


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Scrub the potatoes clean, then thinly slice them, not too thickly – approx. 1cm, so they cook in time. Wash the samphire really well to remove any sand or grit.
  • Step 2

    Trim and thinly slice the green beans, at an angle.
  • Step 3

    Toast the pine nuts in a large dry saucepan for 2-3 mins, until golden. Transfer to a plate.
  • Step 4

    Fill a saucepan with boiled water, add a good pinch of salt and bring to the boil on the hob. Add the orzo and potatoes and cook for 6 mins.
  • Step 5

    Add the green beans and cook for 1 more min, then add the samphire and cook for approx. 1-2 more mins, until the orzo and potatoes are tender - the samphire should still have a little bite.
  • Step 6

    Drain it all, return everything to the pan and toss in the pesto, a drizzle of olive oil and squeeze of lemon. Stir in a small handful of roughly torn basil leaves. Season carefully.
  • Step 7

    Serve the orzo and veg into bowls, sprinkled with the pine nuts and a few extra basil leaves.

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