As we just celebrated the first day of winter in Australia, I’m daydreaming of Euro Summer, warm water and a long summer day. So bare with me while I live in absolute denial of the rain outside and enjoy this super summery meal prep.
I’m obsessed with sundried tomatoes, so it’s no surprise pesto rosso is one of my absolute favourites, and this lemony version is just perfect to bring life and flavours to this very simple orzo salad.
Ps: this salad is also amazing with a couple of handfuls of rocket or baby spinach for a nice green add-on, they just didn’t fit in my containers!
For our GF friends, the orzo can be replaced by quinoa or GF pasta 💛
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Thanks for watching! Here’s the recipe:
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Serves 4
Ingredients:
– 3 cups cooked butter beans
– 2 cups cooked orzo
– 1 broccoli head diced
– 1 bunch asparagus diced
– 400g cherry tomatoes diced in half
– 1.5 tbsp baby capers
– 2 tbsp plant-based feta
– 1.5 tbsp toasted pine nut
Pesto Rosso :
– 1/4 cup sundried tomato
– 1 garlic cloves
– 1 lemon juiced (3tbsp)
– 1/2 cup basil leaves
– 1/4 cup toasted pinenuts
– 1 tbsp olive oil
– salt & pepper
Instructions:
1. Combine all the pesto ingredients in a small blender and process until a paste is formed.
2. Bring a pot of water to a soft boil, and add the broccoli and asparagus for 2 minutes. Drain and transfer to a bowl of iced water. Let it set for 5 minutes. Drain.
3. Divide the ingredients into 4 and add the pesto at the bottom of the container, followed by the butter beans, orzo, broccoli & asparagus, tomatoes, feta, capers, and pine nuts. Enjoy!
You can find all of our recipes at plantbaes.com/blog