Primavera orzo pasta salad
White pasta, dry
300 g, Orzo
200 g, trimmed and cut into 4cm lengths
200 g, Tenderstem, cut into 4cm pieces
Peas, fresh or frozen
1 medium, trimmed and finely, sliced
Half Fat Crème Frâiche
Reduced Fat Green Pesto
1 zest(s) of 1, plus wedges to serve
Lemon Juice, Fresh
1 tablespoons, roughly chopped, plus extra to serve
1 medium, cut into wedges, to serve
- In a large pan of boiling water, cook the orzo to pack instructions, adding the asparagus, broccoli, peas and leek for the final 4 minutes of cooking time. Drain, refresh under cold running water, then drain again. Set aside.
- In a small bowl, combine the crème fraîche, pesto and lemon juice, then set aside.
- In a large serving bowl, toss together the orzo and vegetables with the crème fraîche dressing and most of the lemon zest. Season to taste, then stir in the herbs.
- Top with with the extra parsley and mint leaves and the remaining lemon zest, then serve with the lemon wedges on the side.