Herbed orzo salad with sugar snaps, ricotta and pangrattato

5.00

This is such a fresh pasta, full of the bright flavours of sweet pea and fluffy pockets of ricotta. We add a pangrattato garnish, which is breadcrumbs fried in garlic and olive oil until crisp; they add welcome texture and toasty flavour to the salad.

First published in 2023

Ingredients

Metric

Imperial

Dressing

  • 1 lemon, juiced and zested
  • 1 garlic clove, grated to a paste
  • extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of sugar

Pangrattato

  • 3 slices of stale bread
  • 2 garlic cloves, finely chopped
  • olive oil, for cooking

Method

1

Make the pangrattato by blitzing the bread to crumbs in a food processor

  • 3 slices of stale bread
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 paper

3

Cook the orzo in boiling salted water until al dente, then drain

4

Combine the ricotta with all of the dressing ingredients and set aside

5

Stir the herbs, sugar snap peas and dressing through the orzo and season to taste. Top with the ricotta and the pangrattato

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