- Recipes
- Orzo & Cashew Pesto with Burrata, Olives…
Orzo & Cashew Pesto with Burrata, Olives & Sundried Tomatoes
-
4 serving
Prep time:
Cook time:
Serves: 4
Share recipe
Ingredients
- 200g orzo
- 240g sundried tomatoes
- 140g pitted olives, sliced
- 220g babyleaf salad
- 400g burrata, drained
- 150g cashew nuts, toasted
- 2 cloves garlic
- 250ml extra virgin olive oil
- 200g 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.
Shop the ingredients
-
On Offer
-
Other
-
LIFE 2d
Ocado Family Babyleaf Salad 140g
140g£2.10
£1.50 per 100gFor over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.
