Spinach, pesto & parmesan orzo salad

• Vegetarian

• Produce

  • 50 g Baby spinach, fresh leaves
  • 2 handfuls Basil, fresh
  • 1 small clove Garlic

• Pasta & Grains

  • 225 g Orzo pasta, dry

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 6 tbsp Olive oil plus a little, good quality extra virgin
  • 2 tbsp White wine or cider vinegar

• Nuts & Seeds

  • 35 g Pine nuts

• Dairy

  • 35 g Parmesan cheese

Found on scrummylane.com

Description

Ingredients

• 225 grams/8 ounces dry orzo pasta
• about 2 handfuls fresh basil
• 35 grams pine nuts
• a small clove garlic
• 6 tablespoons good quality extra virgin olive oil plus a little extra
• 50 grams fresh baby spinach leaves, finely chopped
• 35 grams parmesan cheese, grated (quite thickly)
• 2 tablespoons white wine or cider vinegar
• salt & pepper

Directions

• Cook the pasta according to the packet instructions (you want it to be al dente so don’t overcook), then drain in cold water and put into a medium bowl. Meanwhile, toast the pine nuts in a dry frying pan on a medium heat. Keep jiggling them around until they are lightly brown.
• Put about two thirds of the basil, a handful of the toasted pine nuts, the garlic and the 6 tablespoons olive oil into a food processor (a baby one is perfect) and whizz for a few seconds until well combined (the pesto can be slightly chunky or totally smooth – doesn’t really matter). Tip the pesto over the orzo and combine well. Then add the chopped spinach, the rest of the basil (chopped a little), the rest of the pine nuts, the parmesan and vinegar and combine again. Season to taste.
• Spoon the pasta salad into a nice bowl (if you like) to serve, then drizzle over a little extra olive oil.

Nutrition