A great, light orzo dish for the summer months. The flavours intensify once cold, so great the next day as well.
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Serves
4
Petit Pois
Parmesan
Orzo
Lemon
Spinach
Basil
Mint
Garlic
Pine Nuts
Salt
Black Pepper
Olive Oil
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Serves
4
Petit Pois
Parmesan
Orzo
Lemon
Spinach
Basil
Mint
Garlic
Pine Nuts
Salt
Black Pepper
Olive Oil
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Step 1.
Add orzo to a pan of salted boiling water.
Step 2.
Toast your pine nuts.
Step 3.
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.
Step 4.
Add petit pois to the pasta water just before the pasta is ready. Cook for 30 seconds. Drain pasta and peas.
Step 5.
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.
Step 6.
Serve the orzo with some Parmesan and pine nuts scattered on top. Squeeze on a bit more lemon juice and tuck in! Enjoy!
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Notes (1)
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Alec D.
6 months ago
This is an absolute banger!
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