Serves
4
1
Shallot
4
Garlic Cloves
300 g
Orzo
350 g
Jarred Artichokes
1 tbsp
Artichoke Oil
240 g
Drained Cooked Chickpeas
50 g
Baby Spinach
1 tbsp
Vegan Basil Pesto
1 tbsp
Chilli Flakes
750 ml
Water
1
Lemon
30 g
Pine Nuts
15 g
Basil
To serve
Vegan Cheese
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