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?
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.
Chefs tip
Why not make double quantities of the pesto and freeze half?
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