05/15/2019Bowls and salads - Main courses

Orzo salad with green peas

Name: Orzo salad with green peas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 250 g orzo; 250 g fresh green peas; 60 g pistachios; 10 dried tomatoes; 1 cucumber; 30 g cashew nuts; 100 g soy cream; 0.5 lemon; 2 tbsp sesame oil; arugula

Batch cooking Lunchbox Low budget Oven-free Spring / Summer

For: 4 serv.Difficulty: EasyPreparation: 20 minCooking: 15 min

It's springtime, my friends! Have you started picnicking yet?

We often eat in parks during the summer, and the quickest thing to bring along with us are pasta salads. And orzo is sooo good, it's super tender ;)

So here you go, for your springtime meals, we've prepared an orzo salad with fresh peas, a bit of lemon juice, sun-dried tomatoes, pistachios... you're gonna love it, buddy!

Servings

Ingredients

Cups

-orzo 250 (g)
-fresh green peas 250 (g)
-pistachios 60 (g)
-dried tomatoes 10
-cucumber 1
-cashew nuts 30 (g)
-soy cream 100 (g)
-lemon 0.5
-sesame oil 2 (tbsp)
-arugula

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Steps

Soak the cashews (between 4 and 12 hours). You can also boil them for 10 minutes if you're short on time.
Cook the orzo in a pot of boiling water (about 7 minutes). Rinse it under cold water to cool it down.
Boil the green peas in water, starting from cold, for about 8 minutes after reaching a boil.
In a blender, blend half of the peas with the cashews, soy cream, lemon juice, sesame oil, and a pinch of salt.
Peel the cucumber and cut it into small cubes. Slice the sun-dried tomatoes into strips. Crush the pistachios.
In a mixing bowl, combine the orzo, remaining peas, cucumber, sun-dried tomatoes, pistachios, pea-lemon sauce, and some arugula (I didn't add any because I couldn't find any that wasn't wrapped in a ton of plastic, but it would be delicious with it).