Orzo with broad beans, basil and feta

Orzo with broad beans, basil and feta
  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min

This is the perfect summer pasta salad: vibrant and fresh. The orzo pasta is dressed with an addictive (but easy to make) lemony yogurt and a medley of seasonal greens. To finish, it’s tossed with basil, lemon, feta and baby spinach.

Prefer your orzo pasta served warm? Try our easy orzo, tomato and feta recipe.

 

Nutrition: PER SERVING (FOR 6)

Calories
442kcals
Fat
22.7g (9.7g saturated)
Protein
17.8g
Carbohydrates
38.9g (5.1g sugars)
Fibre
5.5g
Salt
0.9g
Calories
442kcals
Fat
22.7g (9.7g saturated)
Protein
17.8g
Carbohydrates
38.9g (5.1g sugars)
Fibre
5.5g
Salt
0.9g

Ingredients

  • 1 garlic clove, peeled
  • 300g greek yogurt
  • 4 tbsp extra-virgin olive oil, plus extra to drizzle
  • Finely grated zest and juice 1 lemon
  • 250g orzo pasta
  • 150g asparagus, finely sliced
  • 300g fresh or frozen peas and broad beans
  • 100g baby leaf spinach
  • Handful fresh basil
  • 200g feta cheese
  • 1 tsp dried sumac

Method

  1. Put a large pan of salted water on to boil. Put the garlic in a blender or mini food processor with the greek yogurt, 4 tbsp oil, lemon zest and salt and pepper, then whizz until smooth (or crush the garlic and beat into the yogurt with the oil and zest). Transfer to a large mixing bowl.
  2. Once the water is boiling, add the pasta and cook according to the pack instructions. Add the asparagus and peas/broad beans to the pasta pan minutes before the end of the cooking time.
  3. Scoop out a mugful of pasta water and keep to hand, then drain the pasta and veg in a colander. Leave to cool for a couple of minutes, then add to the bowl with the yogurt. Toss everything well, slowly stirring in a little of the pasta water to loosen the mixture. As the pasta cools it will absorb the dressing – it should be lovely and silky. Keep stirring and adding more water every few minutes until the water is all used up and the pasta has cooled.
  4. Once completely cool, tear in the baby spinach and basil leaves then squeeze in a little lemon juice to taste. Drizzle in a splash of extra-virgin olive oil, then toss everything together well. Taste again and adjust the seasoning. Crumble over the feta just before serving and sprinkle with sumac.

delicious. tips

  1. Time to open a fine bottle of premium soave or verdicchio from Italy – either would sing with the feta and basil.

Recipe By

Georgina Hayden

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