200g Peas
100g Parmesan
500g Orzo
1 Lemon
200g Spinach
Bunch of Basil
Bunch of Mint
Garlic
40g Pine Nuts (could sub sunflower seeds)
Add orzo to a pan of boiling water.
Toast your pine nuts.
In to a blender, add a handful of fresh mint, a handful of fresh basil, 20g toasted pine nuts, 1 clove of garlic, the zest and juice of a lemon (save a bit of juice to squeeze over dish at the end), 70g Spinach, 80g parmesan, salt, pepper and olive oil. Blitz until smooth.
Add petit pois to pasta water just before pasta is ready. Cook for 30 seconds, then drain pasta and peas.
Add pasta and peas to a wide pan. Pour over your spinach pesto. Mix everything together. Add your remaining spinach leaves. Mix them in until they wilt.
Serve the orzo with some parmesan and pine nuts scattered on top. Squeeze on a bit more lemon juice and tuck in!