Orzo & Cashew Pesto with Burrata, Olives & Sundried Tomatoes
By OcadoLife
Published on 09 December 2021
An Italian pasta salad packed with summer flavours. Orzo – small pieces of pasta shaped like rice – is tossed together with a homemade cashew nut pesto and served with creamy burrata cheese. Garnish with fresh olives, sundried tomatoes and plenty of basil for a light and easy lunch.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 200 g of orzo
- 240 g of sundried tomatoes
- 140 g of pitted olives, sliced
- 220 g of babyleaf salad
- 400 g of burrata, drained
- 2 cloves of garlic
- 150 g of cashew nuts, toasted
- 250 ml of extra virgin olive oil
- 200 g of fresh basil, leaves picked
Method
Step 1
First cook the orzo according to pack instructions, until al dente. Drain and rinse with cold water, until cool. Place into a bowl and drizzle with a little olive oil so it doesn’t stick together. Set aside.Step 2
Rescue a few toasted cashews and basil leaves and set aside to sprinkle over later.Step 3
Now make the pesto – put the rest of the cashews, the garlic, olive oil, basil and a good pinch of salt and pepper into a food processor and whizz up to form a loose paste.Step 4
Add 4tbsp of pesto to the cooled pasta and mix well.Step 5
Transfer the pasta to a large bowl and add the sundried tomatoes, olives, baby leaf salad and burrata – you can leave the burrata whole or tear into pieces. Spoon over some of the remaining pesto, and gently toss everything together.Step 6
Serve onto individual plates. Chop the cashew nuts you saved earlier and sprinkle over each serving with the extra basil leaves.