Broad bean pasta salad

Serves 2

vegetarian (depending on the cheese used)

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

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.
Make the pesto by whizzing the ingredients in a small blender. Add olive oil to make it the consistency you like.
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 :)

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