Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal334
- fat7g
- saturates4g
- carbs53g
- sugars4g
- fibre7g
- protein15g
- salt0.1g
Ingredients
- 375g orzo or small pasta shapes
- 250g pea, fresh or frozen
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 250g podded broad bean, fresh or frozen
Broad bean
braw-d be-enA member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 140g half-fat soured cream
- zest 1 lemon, plus 2 tbsp juice
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp grated parmesan, or vegetarian alternative
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- small handful basil, torn
Basil
ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Method
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.
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.
Comments, questions and tips