Serve rice-like pasta grains with peas and beans, basil and a soured cream and Parmesan dressing
Ingredients
- 375g orzo or small pasta shapes
- 250g pea, fresh or frozen
- 250g podded broad bean, fresh or frozen
- 140g half-fat soured cream
- zest 1 lemon, plus 2 tbsp juice
- 1 tbsp grated parmesan, or vegetarian alternative
- small handful basil, torn
Method
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Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.
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Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.