Broad bean, pea & orzo salad

Broad bean, pea & orzo salad

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 8 mins

Skill level

Easy

Servings

Serves 6 - 8

Serve rice-like pasta grains with peas and beans, basil and a soured cream and Parmesan dressing

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
334
protein
15g
carbs
53g
fat
7g
saturates
4g
fibre
7g
sugar
4g
salt
0.1g

Ingredients

  • 375g orzo or small pasta shapes
  • 250g peas, fresh or frozen
  • 250g podded broad beans, fresh or frozen
  • 140g half-fat soured cream
  • zest 1 lemon, plus 2 tbsp juice
  • 1 tbsp grated parmesan, or vegetarian alternative
  • small handful basil, torn

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Method

  1. Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.
  2. Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.

Recipe from Good Food magazine, June 2012

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Comments

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floydyonfood's picture
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Didn't enjoy this as much as I expected. I found it a bit bland.

sonali80's picture
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This is lovely! I made it with messicani pasta as there was no orzo and served it warm, rather than as a salad.

I also added a chilli, when I poured in the beans, just a tiny seedless one chopped up very small.

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