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Broad bean pasta salad

From https://gastrogeek.wordpress.com/2014/07/06/broad-bean-orzo-and-preserved-lemon-salad-with-brazil-nut-pesto/

Serves 2

vegetarian (depending on the cheese used)

Ingredients

FOR THE SALAD
150g orzo pasta
stock cube
a good few handfuls of podded broad beans
1/2 red onion very finely chopped
1/2 preserved lemon, very finely chopped
handful of shredded lettuce
handful of toasted almonds and sunflower seeds 

FOR THE PESTO
handful of Brazil nuts
chunk of Parmesan, roughly chopped
olive oil
2-3 cloves of garlic
sea salt
basil - small bag from CHW or a standard size bag from a supermarket

Directions

  1. Cook the orzo for a couple of minutes less than the packet instructions. About a minute before it's done, throw in the broad beans. Once cooked, drain, rinse under cold water, and set aside to cool.
  2. Make the pesto by whizzing the ingredients in a small blender. Add olive oil to make it the consistency you like.
  3. Mix all the salad ingredients in a large bowl, then stir the pesto through. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Broad bean pasta salad in bowl

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