Venetian Herb Orzo Recipe

Ingredients :

Serves 4-6

• 200g / 7oz baby spinach leaves

• 150g / 5oz rocket leaves

• 50g / 2oz flat leaf parsley

• 6 spring onions, trimmed

• few leaves of fresh mint

• 3 tbsp extra virgin olive oil, plus more if required

• 450g / 11oz orzo

• salt and freshly ground black pepper

Method :

1. Rinse the spinach leaves in several changes of cold water and reserve. Finely chop the rocket leaves with the parsley and mint. Thinly slice the green of the spring onions.

2. Bring a large saucepan of water to the boil, add the spinach leaves, herbs and spring onions and cook for about 10 seconds. Remove and rinse under cold running water. Drain well and, using your hands, squeeze out all the excess moisture.

3. Place the spinach, herbs and spring onions in a food processor. Blend for 1 minute then, with the motor running, gradually pour in the olive oil until the sauce is well blended.

4. Meanwhile, bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions, or until 'al dente'. Drain thoroughly and place in a large warmed bowl.

5. Add the spinach sauce to the orzo and stir lightly until the orzo is well coated. Stir in an extra tablespoon of olive oil if the mixture seems too thick. Season well with salt and pepper. Serve immediately on warmed plates or allow to cool to room temperature.

Nutritional Facts per 100g :

energy 121kcals/505kj

protein 2g

carbohydrate 17g

fat 5g

fiber 1g

sugar 0.5g

sodium trace

√  cow's milk-free    √  egg-free    √  nut-free    √  vegetarian    √  vegan    √  seafood-free