This recipe is springtime in a bowl!
English Pea, Tahini and Lemon Orzo Pasta
Ingredients
- ¾ cup orzo pasta, uncooked
- 2 cups English peas, shelled, plus a more for topping
- 2 cups microgreens, plus more for topping
- 1 lemon, zested
- ⅛ cup tahini
- 2 tbsps olive oil
- 2 tbsps lemon juice
- 2 tbsps water
- ¼ tsp garlic, minced
- ½ tsp dried mint
- ¼ tsp flaky salt, for the dressing, plus more for finishing
Instructions
- Cook the orzo in salted water, then drain and allow the pasta to cool for about 20 minutes. Drizzle lightly with olive oil to prevent sticking. Wash and dry the English peas and microgreens.
- In a small bowl, combine the tahini, olive oil, 2 tbsps of lemon juice, water, minced garlic, dried mint, and ¼ teaspoon of flaky salt. Whisk until fully combined.
- In a large bowl, combine the cooled orzo pasta and English peas. Add ¾ of the lemon zest. Pour in the tahini dressing and mix well to fully coat the pasta and peas. Pop it into the fridge for 30 minutes to 1 hour.
- After cooling, remove from the fridge and mix in the microgreens. Just before serving, finish with flaky salt, fresh pepper, additional microgreens, a few peas, and the rest of the lemon zest. This stores well in the fridge for 2-3 days!
