Orzo & Cashew Pesto with Burrata, Olives & Sundried Tomatoes
Ingredients
200 g of orzo
240 g of sundried tomatoes
140 g of pitted olives, sliced
220 g of babyleaf salad
400 g of burrata, drained
2 cloves of garlic
150 g of cashew nuts, toasted
250 ml of extra virgin olive oil
200 g of fresh basil, leaves picked
6 servings
Calories~1,050 kcal
Protein~24 g
Carbs~50 g
Fat~87 g
Fiber~8 g
Sugar~7 g
Total recipe
Calories~6,300 kcal
Protein~145 g
Carbs~300 g
Fat~520 g
Fiber~45 g
Sugar~40 g
Method
Step 1
First cook the orzo according to pack instructions, until al dente. Drain and rinse with cold water, until cool. Place into a bowl and drizzle with a little olive oil so it doesn’t stick together. Set aside.
Step 2
Rescue a few toasted cashews and basil leaves and set aside to sprinkle over later.
Step 3
Now make the pesto – put the rest of the cashews, the garlic, olive oil, basil and a good pinch of salt and pepper into a food processor and whizz up to form a loose paste.
Step 4
Add 4tbsp of pesto to the cooled pasta and mix well.
Step 5
Transfer the pasta to a large bowl and add the sundried tomatoes, olives, baby leaf salad and burrata – you can leave the burrata whole or tear into pieces. Spoon over some of the remaining pesto, and gently toss everything together.
Step 6
Serve onto individual plates. Chop the cashew nuts you saved earlier and sprinkle over each serving with the extra basil leaves.
