A salad recipe presented and photographed by an artist.
Cook the pasta for 7 to 8 minutes in boiling salted water, drain, and spread them out well to cool quickly.
Prepare the pesto: Blanch the basil leaves for 30 seconds in boiling salted water, drain, plunge into ice water, and thoroughly dry. Blend the blanched basil with the pine nuts, parmesan, olive oil, peeled garlic, salt, and pepper.
Cut the zucchini into cubes, sauté in olive oil with a pinch of fine salt.
Blanch the peas for 3 minutes in boiling salted water.
Combine the cooked pasta, pesto, sautéed zucchini, and blanched peas. Adjust the seasoning with salt.
To finish, plate the orzo pasta with pesto and vegetables, add diced feta on top, and garnish with a sprig of mint. Enjoy your lunch!
0 servings
2
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