Green summer orzo

Source: www.mobkitchen.co.uk

Ingredients

Instructions

1. Add orzo to a pan of boiling water.
2. Toast your pine nuts.
3. Into a blender, add a handful of fresh mint, a handful of fresh basil, 20 g toasted pine nuts, 1 clove of garlic, the zest and juice of a lemon (save a bit of juice to squeeze over the dish at the end), 70 g spinach, 80 g parmesan, salt, pepper and olive oil. Blitz until smooth.
4. Add petit pois to pasta water just before pasta is ready. Cook for
   30 seconds, then drain pasta and peas.
5. Add pasta and peas to a wide pan. Pour over your spinach pesto. Mix everything together. Add your remaining spinach leaves. Mix them in until they wilt.
6. Serve the orzo with some parmesan and pine nuts scattered on top. Squeeze on a bit more lemon juice and tuck in!

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