Orzo salad with borlotti beans, peas and arugula pesto
4
10
minutes25
minutes1
night1
hour35
minutesThis is a surprisingly surprising salad I must say. Orzo is addictively delicious because of its structure, the beans give crunch and the pesto does its spicy and spicy work together with the arugula and the red pepper. Incredibly tasty, also as a meal salad. Remember to soak the beans the night before. And also remember that they have to cook for an hour.
Ingredients
100 gram Dried Borlotti Beans
200 gram frozen peas
2 red onions
1 bouquet spring onion
250 gram orzo
salt and pepper
- Arugula pesto
1 cup arugula
100 gram pine nuts
1 red pepper
1 Lemon
3 garlic cloves
1 bouquet fresh cilantro
50 ml extra virgin olive oil
salt and pepper
Cooking time
- Boil the soaked borlotti beans in fresh water for an hour. Check if they are cooked while also having a bite. Then they’re perfect.
Cook the orzo according to the instructions on the package. Drain them in a colander and then rinse well with ice-cold water.
Cook the peas al dente. - Finely chop the red onion and spring onion.
- Scrape the zest from the lemon and squeeze the lemon. Put this together with all the other ingredients for the arugula pesto in the food processor and grind it finely. Taste to see if you need some salt or pepper. Or lemon, for example.
- Now mix everything together for the balance.
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