INGREDIENTS


200g orzo pasta

400g summer vegetables cut into 3cm lengths (we used fine beans, sugar snaps and asparagus)


For the dressing:

25g fresh basil

40g fresh spinach

1 garlic clove, crushed

Juice 1 lemon

25g Parmesan, finely grated

6 tbsp olive oil


METHOD


1. Cook the orzo according to the pack instructions, drain and cool under running water, drain again and tip into a large bowl. Steam all the vegetables until just tender, cool under running water and drain well. Add to the pasta and set to one side.

 

2. To make the dressing, place the basil, spinach, garlic and lemon juice in a small blender and whizz to a thick paste. Add the Parmesan and olive oil and blend again leaving a little texture. Spoon over the pasta salad, combine well and check the seasoning. Finish with fresh basil leaves and some Parmesan shards.

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