Herbed orzo salad with sugar snaps, ricotta and pangrattato
This herbed orzo salad with sugar snaps, ricotta and pangrattato is full of the bright flavours of sweet pea and fluffy pockets of ricotta.
- Total:
Ingredients
- 250g of orzo
- 250g of ricotta
- 1handful of basil leaves, sliced
- 1handful of parsley leaves, finely chopped
- 150g of sugar snap peas, cut in half lengthways
- salt
- freshly ground black pepper
- 1lemon, juiced and zested
- 1garlic clove, grated to a paste
- extra virgin olive oil
- 1pinch of salt
- 1pinch of sugar
- 3slices of stale bread
- 2garlic cloves, finely chopped
- olive oil, for cooking
Instructions
Step 1
Make the pangrattato by blitzing the bread to crumbs in a food processorStep 2
Heat a generous splash of olive oil in a frying pan and add the garlic, then the crumbs. Cook until golden and crisp, then drain on kitchen paperStep 3
Cook the orzo in boiling salted water until al dente, then drainStep 4
Combine the ricotta with all of the dressing ingredients and set asideStep 5
Stir the herbs, sugar snap peas and dressing through the orzo and season to taste. Top with the ricotta and the pangrattato