Nourish: Courgette and Pea Orzo Salad

NourishAugust 20, 2024

At OWIU Goods, we believe in the beauty of simple, intentional living. There's a quiet joy in savoring a meal made with fresh, seasonal ingredients, each bite a reminder of the abundance nature has to offer us. Today, we're excited to share a recipe that embodies this philosophy: a Courgette and Pea Orzo Salad. This dish is light and vibrant, perfect for those moments when you crave something nourishing yet effortlessly elegant. With the subtle crunch of courgettes, the sweet burst of peas, and the nutty richness of pine nuts, every mouthful is a taste of comfort. The best part about this salad is it can be eaten warm, room temperature or chilled - so it is perfect to take with you for a summer picnic or pot-luck! And it takes minutes to put together. You can also improvise with whatever fresh herbs and vegetables you have on hand. Omit the parmigiano cheese if you’d like it vegan. Let’s get started!

We hope each bite transports you to a place of calm and contentment and that you love this recipe as much as we do.

Ingredients

200 grams of orzo pasta
2 courgettes, thinly sliced
150 grams of fresh or frozen peas
1 lemon, zest and juice
3 tablespoons of olive oil
2 cloves garlic, minced
A handful of fresh basil leaves, torn
30 grams of pine nuts, toasted
50 grams of Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste

Steps

Begin by cooking the peas in a pot of salted boiling water. This takes 2-3 minutes.
Remove the peas and using the same water, cook the orzo according to package instructions.
Once al dente, drain and rinse under cold water to stop the cooking process. Set aside and let it cool.
Now we prepare the vegetables. In a bowl, season the sliced courgettes with salt, pepper and the minced garlic.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced courgettes mixture and sauté until they are tender and lightly golden, this will take around 5-7 minutes.
In a separate small pan, toast the pine nuts over medium heat until they are golden and fragrant. Keep an eye on them, as they can burn quickly.
In a large bowl, combine the cooked orzo, courgettes, peas, pine nuts, lemon zest, juice and some hand torn basil leaves. Grate some Parmigiano Reggiano cheese into the mixture.
Drizzle with the remaining olive oil and toss to coat. Transfer the salad to a serving dish. Enjoy the salad warm, at room temperature, or chilled.