• 350g orzo or other tiny pasta shape
  • 20g pack basil
  • 4 tbsp extra-virgin olive oil
  • 25g parmesan (or vegetarian alternative), finely grated, plus more to serve, if you like
  • 1 garlic clove, very roughly chopped
  • 50g toasted pine nuts
  • 290g pack bocconcini (baby mozzarella balls)
  • 100g semi-dried tomatoes, very roughly chopped
  • 50g bag wild rocket


  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, July 2010

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.10 ratings