Broad Bean, Pea & Orzo Salad
This vibrant and refreshing pasta salad is a celebration of summer flavors. Tender orzo is tossed with vibrant peas and broad beans, then coated in a tangy soured cream and lemon dressing that's finished with a sprinkle of fresh basil. The dish comes together quickly and serves as a delightful side or light main course perfect for picnics, potlucks, or a weekday lunch.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
8M
Prep Time
PT10M
Yield
Serves 6 - 8
Nutrition
- Calories: 334 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.1 milligram of sodium
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