This quick, refreshing and healthy dish showcases one of my favourite pasta – orzo. The crunchy broccoli compliments the wonderfully silky small pasta pieces.
When to eat
If using purple sprouting broccoli we recommend eating this dish from January to April, after May it would be wise to use traditional broccoli which is more widely available.
This meal is around 94% less polluting than the average UK meal.
- Eating this recipe will save around 2.77 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.93 KM in a modern car.
- 100 g Purple Sprouting Broccoli
- 200 g Orzo
- 1 Large Orange
- 30 g Parsley
- 2 Tablespoon Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 1 Clove Garlic
- 20 g Flaked Almonds
- Place the orzo into a medium pan, cover with water, salt and bring to the boil. Turn down to a simmer and cook for 7 – 10 minutes, until the pasta is aldente. Drain and reserve in the pan.
- Whilst the pasta is cooking, prepare the broccoli. Halve lengthways and then loosely chop into 2 cm long pieces. Place into a small pan over a medium heat and pour in a small amount of boiling water. Boil for around 2 – 5 minutes until soft, with a little bite. Drain, then lightly season with salt and pepper.
- Finally make the dressing. Juice the orange into a small blender along with the parsley, vinegar and crushed garlic clove. Blitz until the parsley is finely minced and well incorporated into the vinaigrette. If you don’t have a blender, finely chop the parsley and garlic and combine with the orange and vinegar in a small glass.
- Stir the broccoli and vinaigrette into the pasta pan. Serve with the almond flakes sprinkled over the top of the dish.