Herbed orzo salad with sugar snaps, ricotta and pangrattato

Name: Herbed orzo salad with sugar snaps, ricotta and pangrattato
Total time: 30 min
Ingredients: 250g of orzo; 250g of ricotta; 1 handful of basil leaves, sliced; 1 handful of parsley leaves, finely chopped; 150g of sugar snap peas, cut in half lengthways; salt; freshly ground black pepper; 1 lemon, juiced and zested; 1 garlic clove, grated to a paste; Carapelli Extra Virgin Olive Oil; 1 pinch of salt; 1 pinch of sugar; 3 slices of stale bread; 2 garlic cloves, finely chopped; olive oil, for cooking

by GBC Kitchen

Item 1 of 1

Main
easy
2-4
30 minutes

★ ★ ★ ★ ★

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

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Ingredients

Metric

Imperial

250g of orzo
250g of ricotta
1 handful of basil leaves, sliced
1 handful of parsley leaves, finely chopped
150g of sugar snap peas, cut in half lengthways
salt
freshly ground black pepper

Dressing

1 lemon, juiced and zested
1 garlic clove, grated to a paste
Carapelli 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

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Method

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

olive oil, for cooking
2 garlic cloves, finely chopped

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

250g of orzo

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

250g of ricotta
1 lemon, juiced and zested
1 garlic clove, grated to a paste
Carapelli Extra Virgin Olive Oil
1 pinch of salt
1 pinch of sugar

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

1 handful of basil leaves, sliced
1 handful of parsley leaves, finely chopped
150g of sugar snap peas, cut in half lengthways
freshly ground black pepper
salt

First published in 2023

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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