We love pesto and were messing about with the key ingredients one day. We ended up with this which we think turned out to be great! Good as a starter for four or serve with some chunky bread and green salad as a main.
Deconstructed Pesto Pasta:
250g Orzo pasta
200g Toasted pine nuts
Big bunch of basil, roughly torn
2 Cloves of garlic, finely chopped and lightly fried
4 tbsp Cold pressed rapeseed or olive oil
2 tsp Balsamic vinegar
100g Grated pecorino, plus some extra as shavings for decorating
Juice of half a lemon
Cook the pasta and allow to cool after draining. You can use any pasta you like really but Orzo works brilliantly – we think it’s the rice sized pieces. Stir through all of the other ingredients saving a few whole basil leaves for decorating along with the pecorino shavings.