Orzo with broad beans, basil and feta

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.
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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.