Super Green Spring Orzo With Peas, Asparagus, Spinach, Creamy Cashew 'Labneh' & Toasted Almonds

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle, then take out a large saucepan and a frying pan 

STEP 2

Fill your saucepan with boiling water and place over a medium heat. Once boiling, add the orzo and cook for 6-8 minutes or until al dente. Scoop out a cup of the pasta water and save it. 

STEP 3

Place your frying pan over a medium heat and dry fry (without oil) the almonds to toast. Remove from the pan, set aside and wipe the pan clean. When there's 5 minutes left on the orzo, place the frying pan back over a medium heat and add a drizzle of oil. Once hot, add the asparagus and fry until charred a little on all sides and tender but al dente in the centre. Season well with salt and pepper.

STEP 4

Drain the orzo and return it to the pan with the creamy green sauce, peas and spinach and place back over the heat. Cook until the spinach is wilted and the sauce is piping hot. Add a splash of your reserved pasta water to loosen it up if needed.

STEP 5

To serve, spoon the orzo into bowls, top with the asparagus and a dollop of creamy cashew labneh. Drizzle over some olive oil, sprinkle over the almonds and season to taste with sea salt and black pepper. Enjoy!