Lemon, Pea and Asparagus Orzo with Fresh Herbs
A vibrant WFPB dish featuring tender orzo tossed with green peas, crisp asparagus, and a zesty lemon-herb dressing. Fresh parsley, mint, add brightness, making it a light yet satisfying meal perfect for warmer days.
Ingredients
- 300 grams wholegrain orzo
- 300 grams asparagus trimmed and cut into 4 cm pieces
- 250 grams frozen of fresh green peas
- 1 large lemon zest and 60 ml juice
- 2 cloves garlic minced
- 60 grams fresh parsley chopped
- 30 grams fresh mint chopped
- ⅕3 tbsp tahini
- 120 mls vegetable stock
- freshly ground black pepper to taste
Instructions
- Cook orzo in boiling water until al dente, drain and reserve 120 ml of cooking water.
- Meanwhile, steam or blanch asparagus until tender crisp, refresh in cold water. Steam peas briefly if fresh.
- In a large bowl whisk tahini with lemon juice, lemon zest, minced garlic, 120 ml reserved cooking water and vegetable stock to form a glossy dressing.
- Toss warm orzo with dressing, add asparagus, peas, parsley and mint. Season with black pepper and extra lemon if needed. Serve immediately.
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