Broad Bean Pea Orzo Salad Recipes

MARY BERRY'S ORZO WITH BROAD BEANS, PEAS, LEMON, AND THYME

Steps:

• 1. Cook the orzo in boiling salted water according to the packet instructions (usually about 10 minutes) or until just cooked (see tip), then drain. Boil the broad beans and petits pois in a separate pan for 2-3 minutes, then drain and rinse. 2. Meanwhile, heat the butter and oil in a large frying pan, and when the butter has melted, add the onion and fry over a high heat for 2-3 minutes. Cover with a lid, then reduce the heat and cook gently for about 15 minutes or until soft. Add the garlic, turn up the heat and fry for 1 minute. 3. Stir in the crème fraîche, then add the cooked orzo, beans and peas and gently heat together. Add the thyme, lemon juice and zest and Parmesan, stir together and season to taste with salt and pepper. 4. Spoon into a serving dish and scatter with the pine nuts and grated Parmesan to serve. MARY'S EVERYDAY TIPS: Don't overcook the pasta as it will absorb the cream on standing and it shouldn't be too stodgy. Toast the pine nuts in a dry pan over a medium heat for 4-5 minutes, tossing frequently to ensure they don't burn. You could use ready-toasted pine nuts otherwise.

ORZO WITH PEAS AND PARSLEY PESTO

Steps:

• Make the pesto. Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley to the food processor (or to the mortar and pestle) and process until finely chopped (or grind to a paste in the mortar and pestle). With the machine running, add the olive oil in a slow stream and process until the mixture is smooth (or slowly work into the mixture using the mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine. Measure out 1/3 cup and refrigerate the rest in a covered container.
• Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto. Serve, passing more Parmesan or Pecorino in a bowl.

BROAD BEAN, PEA & ORZO SALAD

Steps:

• Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.
• Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.

SPRING VEGETABLE ORZO WITH BROAD BEANS, PEAS, ARTICHOKES & RICOTTA

Steps:

• Bring a large pot of salted water to the boil and cook the orzo following pack instructions until al dente. Drain, then immediately plunge into cold water to halt the cooking.
• Halve the lemon, then cut the tips from the artichokes with a serrated knife and strip away the tough outer leaves. Pare away any tough bits from the bases, and trim the stalks to about 5cm, peeling away the outer skins to reveal the white cores. Quarter the artichokes, scooping out the hairy chokes, then halve each quarter. Transfer to a bowl and squeeze over the juice from half the lemon, tossing to coat.
• Heat the oil in a heavy-bottomed frying pan over a medium heat and fry the potatoes, spring onions, garlic and artichokes, stirring for 5-6 mins until the potatoes are starting to brown. Add the mint sprig, wine and 500ml water, then season, cover and simmer for 12-15 mins until the potatoes and artichokes are tender. Add the broad beans and peas and cook for 2 mins more until tender but still retaining their bright colour. Remove the pan from the heat. Drain the orzo and stir into the pan with the chopped mint and most of the lemon zest, then leave to stand for a couple of minutes so the orzo can absorb the flavours. Taste for seasoning and adjust the salt, and squeeze over the remaining lemon half, if you think it needs it.
• Dish into warmed bowls and top with spoonfuls of the ricotta. Scatter over the crushed pink peppercorns and the remaining lemon zest, then grate over some pecorino to serve.