Supergreen Pesto Pasta with Quorn Pieces

Name: Supergreen Pesto Pasta with Quorn Pieces
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300g Quorn Pieces [https://www.quorn.co.nz/products/quorn-pieces]; 200g Orzo pasta; 10g basil leaves; 10g continental parsley leaves; 10g Cilantro; 50g pine nuts, toasted; 2 cloves garlic; 75ml olive oil; Salt and pepper; 100g fine asparagus; 100g sugar snap peas; 1 zucchini, thinly sliced; 1 avocado, sliced; 1 tbsp. pine nuts, toasted; a handful of pea shoots

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A pesto pasta salad with peas, courgette, asparagus, avocado, and Quorn Pieces.

This warm pesto pasta salad with Quorn Pieces packs a real flavor punch. Serve it as a vibrant side at BBQ’S and summer dinners or as a light lunch main. The pesto can be stirred through pasta, drizzled into soups and even used spread on sandwiches and bruschetta.

Fillets & Pieces Italian

Serves 4

25 mins

A Little Effort

2460 kJ
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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Low in Fat

Good Source of protein

Good source of fibre

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Ingredients

300g Quorn Pieces
200g Orzo pasta
10g basil leaves
10g continental parsley leaves
10g Cilantro
50g pine nuts, toasted
2 cloves garlic
75ml olive oil
Salt and pepper
100g fine asparagus
100g sugar snap peas
1 zucchini, thinly sliced
1 avocado, sliced

To Serve:

1 tbsp. pine nuts, toasted
a handful of pea shoots

Method

To make the pesto, place the basil, parsley, cilantro, pine nuts, garlic and olive oil into a food processor. Add one tablespoon of water and blitz to combine and season to taste with salt and pepper.
Place the Quorn Pieces into a bowl and pour over the pesto. Cover and leave to marinate whilst you prepare the remaining salad ingredients.
Bring a pan of salted water to the boil. Add the orzo and boil for 12 minutes or until tender. Drain and rinse under cold water to cool. Set to one side.
Bring a second pan of salted water to the boil. Add the asparagus and sugar snap peas, blanch for 2 minutes, drain and cool under cold water.
Add the cooled orzo to the Quorn Pieces and toss to coat in the pesto.
Add the asparagus, sugar snap peas, sliced zucchini and avocado to the bowl and gently toss to combine.
Spoon into a serving bowl and garnish with pine nuts and pea shoots.