ORZO SALAD WITH BASIL DRESSING

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.