Ingredients
The following ingredients have 4 Servings
- 1 cup orzo pasta (uncooked, 6.7oz)
- 10.58 ounces cherry tomatoes (whole or halved)
- 10.58 ounces mozzarella pearls/mozzarella balls (drained weight, 2 cups)
- 3-4 tablespoons pine nuts (lightly toasted)
- 1.41 ounces basil leaves (avoid tough stems)
- 1 garlic clove (roughly chopped)
- 4 tablespoons parmesan cheese (finely grated, ensure it's vegetarian if required)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons ice cold water
- salt and pepper to taste
- 2 tablespoons lemon juice (or to taste)
Instruction
- Boil the pasta in salted water according to package instructions (6 minutes for al dente). Strain and rinse under cold water. Set aside.
- Whilst the pasta is cooking prepare the pesto. Pulse half of the basil leaves with the garlic and water, then add the remaining basil and parmesan and pulse a few times until combined. Slowly add the oil as you continue to pulse. Season to taste and set aside.
- Toast the pine nuts in a pan, stirring all the time until lightly browned. This will take less than a minute so be careful not to brown the pine nuts too much.
- To assemble the salad stir the pesto through the pasta (ensure the pasta is cold), add the mozzarella balls, cherry tomatoes and pine nuts and gently fold in. Drizzle over the lemon juice, adjust the seasoning and serve.
