Serves 6-8
1 box orzo pasta
1 bunch/bundle asparagus, sliced in ovals
1 shallot or white onion sliced into rounds
3 English cucumber, seeds removed but saved for dressing
½ cup olive oil
Juice of two lemons
¼ cup rice wine vinegar
2 Tablespoons honey
2 cups fresh spinach
1 cup basil
1 cup parsley
1 cup cashews
Method:
Cook orzo in salted boiling water until al dante. Strain the pasta and spread out in a shallow dish. Drizzle olive oil, coating all pasta so it doesn't stick together. Set aside and let cool.
In a blender add shallot, lemon juice, olive oil, cucumber seeds, rice wine vinegar, honey, spinach, basil, parsley, cashews. Blend until smooth. Season. Taste. Adjust seasoning.
When the pasta is cooled, place in a large mixing bowl along with diced cucumber, oval cut asparagus and dressing. Toss. Serve chilled.
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