- 350g orzo or other tiny pasta shape
- 20g pack basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 4 tbsp extra-virgin olive oil
- 25g Parmesan (or vegetarian alternative), finely grated, plus more to serve, if you like
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 garlic clove, very roughly chopped
- 50g toasted pine nuts
- 290g pack bocconcini (baby mozzarella balls)
- 100g semi-dried tomatoes, very roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 50g bag wild rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Boil the orzo for 8 mins until tender, then drain and cool under cold water. Drain again, then tip into a large bowl. Meanwhile, tear the basil, stalks and all, into a food processor. Add the oil, Parmesan, garlic and half the pine nuts, then whizz to a thick pesto-like dressing.
Stir the dressing through the orzo, then season. The dressing will seem quite thick, but keep stirring and it will eventually coat all the grains. Add the bocconcini, tomatoes and a handful of the rocket. Scatter with the remaining pine nuts and a little more Parmesan, if you like. Top with more rocket, then serve straight away.