Tomato, Calabrian Chilli Pesto Orzo with Crispy Butter Beans

• 150g orzo
• 250g Isle of Wight cherry tomatoes
• 1 x 400g tin butter beans, drained and dried well
• 2–3 tbsp Isle of Wight Tomatoes Calabrian Chilli & Tomato Pesto
• 1 tbsp olive oil, plus extra for frying
• ½ lemon
• Small handful of basil
• 75g feta, optional
• Salt and black pepper

Cook the orzo according to the packet instructions, then drain and leave to cool slightly.

Halve the tomatoes and place in a bowl. Dress with the olive oil, a squeeze of lemon juice, black pepper and a small pinch of salt.

Heat a little olive oil in a frying pan and add the butter beans. Cook for a few minutes until golden and crisp around the edges, then season lightly and leave to cool.

Stir the Calabrian Chilli & Tomato Pesto through the cooked orzo. Fold through the dressed tomatoes and most of the basil. If using, crumble through the feta.

Pack into a lunch container and finish with the crispy butter beans, the remaining basil and an extra spoonful of pesto if liked.