Green Summer Orzo
Description: A great, light orzo dish for the summer months. The flavours intensify once cold, so great the next day as well.
Ingredients
- 200g Petit Pois
- 100g Parmesan
- 500g Orzo
- 1 Lemon
- 200g Spinach
- 25g Basil
- 25g Mint
- 1Clove Garlic
- 40g Pine Nuts
- Salt
- Black Pepper
- Olive Oil
Instructions
- Add orzo to a pan of salted boiling water.
- Toast your pine nuts.
- Into a blender, add a handful of fresh mint, a handful of fresh basil, toasted pine nuts, a ladle of pasta water, the garlic, the zest and juice from the lemon/s (save a bit of juice to squeeze over the dish at the end). Add around 30% of your Spinach, 80% of the parmesan, salt, pepper and olive oil. Blitz until smooth.
- Add petit pois to the pasta water just before the pasta is ready. Cook for 30 seconds. Drain pasta and peas.
- Add pasta and peas to a wide pan. Pour over your spinach pesto. Mix everything together. Add your remaining spinach leaves. Mix them in until they wilt.
- Serve the orzo with some Parmesan and pine nuts scattered on top. Squeeze on a bit more lemon juice and tuck in! Enjoy!