Herbed orzo salad with sugar snaps, ricotta and pangrattato


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






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



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

  • 3 slices of stale bread

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


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


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


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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