Artichoke & Pine Nut Orzo

Saved recipe by Katy Beskow, published in OcadoLife magazine.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a medium pan of water to the boil. Cook the orzo for 7–8 minutes until al dente.

Step 2

Meanwhile, toast the pine nuts in a dry pan for 2–3 minutes until golden, then set aside.

Step 3

Whisk the olive oil, cider vinegar, lemon zest and juice together. Season with sea salt and black pepper.

Step 4

Drain the orzo thoroughly. Stir through the artichokes and dressing. Scatter with toasted pine nuts just before serving.