Pesto Verde Orzo Salad


225g dry Orzo pasta

35g toasted pine nuts

150g fresh Green Beans, topped, tailed & blanched

150g fresh or frozen Peas, blanched

2 x Large handfuls of washed Baby Spinach, chopped



EV Olive Oil

3 x tbs Pesto Verde, at room temperature

2 x tbs White Wine Vinegar

Sea Salt & freshly ground Black Pepper

Combine all ingredients in jam jar and shake well to combine. 



Freshly torn Basil and parmesan shavings to garnish.



1. Heat salted water and cook pasta to al dente.

2. Blanch beans and peas and set aside.

3. Drain pasta and add dressing while still warm.

4. Add beans, peas, spinach and pine nuts to dressed pasta.

5. Combine well and adjust seasoning if necessary.


Make Gluten-Free

Replace orzo pasta with gluten-free alternative – e.g. rice.


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