Broad bean, pea & orzo salad
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Serve rice-like pasta grains with peas and beans, basil and a soured cream and Parmesan dressing
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 334 | |
| fat | 7g | |
| saturates | 4g | |
| carbs | 53g | |
| sugars | 4g | |
| fibre | 7g | |
| protein | 15g | |
| low in | salt | 0.1g |
Ingredients
- 375g orzo or small pasta shapes
- 250g pea , fresh or frozen
- 250g podded broad bean , 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
Method
- STEP 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.
- STEP 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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