Supergreen Pesto Pasta with Quorn Pieces

Name: Supergreen Pesto Pasta with Quorn Pieces
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pkg (12oz) Quorn Meatless Pieces; 1 cup Orzo pasta; 1/8 cup basil leaves; 1/8 cup flat leaf parsley leaves; 1/8 cup cilantro leaves; 1/4 cup pine nuts, toasted; 2 cloves garlic; 1/3 cup olive oil; Salt and pepper; 1/2 cup fine asparagus; 1/2 cup sugar snap peas; 1 zucchini, thinly sliced; 1 avocado, sliced; To Serve; 1 tbsp. pine nuts, toasted; a handful of pea shoots

Rate this recipe

Orzo Pasta with asparagus, zucchini, sugar snap peas, avocado, Quorn Pieces, and pesto topped with pine nuts.

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. Why not make double and freeze half?

Italian Food Pasta Vegan & Vegetarian Cutlets And Pieces

Serves 4

25 mins

A Little Effort

588 cals
(Per serving)

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

1 pkg (12oz) Quorn Meatless Pieces
1 cup Orzo pasta
1/8 cup basil leaves
1/8 cup flat leaf parsley leaves
1/8 cup cilantro leaves
1/4 cup pine nuts, toasted
2 cloves garlic
1/3 cup olive oil
Salt and pepper
1/2 cup fine asparagus
1/2 cup 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.