One final recipe from my vegetarian barbecue…pesto, orzo and cannellini bean salad. Very simple to put together as all the ingredients come from a jar, can or packet! And it went down a real storm as well!
I often like to take a quick route out when planning an event for the family – especially ones where I’m doing a lot of prep for recipes. So I tend to cook some stuff from scratch and then use shortcuts to create other dishes. This salad is one such dish!
When the orzo was cooked and still warm, I stirred in the cannellini beans and the pesto – this helps the flavour really get into the ingredients.
I then used jars of yummy anti-pasti goodies – chargrilled peppers and wild mushrooms, which I drained off (as they came in oil) and then added to the mix. I added these to the orzo/bean/pesto mix whilst that was still warm – again, I think it helps with the flavours.
I served this salad at room temperature, but it was also good warm (I had to taste it as I made it!) and it was also nice the next day (there was a little bit leftover!)
It felt really well made, not too heavy, but not too flimsy you’d feel it would crack if you were a bit heavy handed! It looks lovely and rustic and goes really well with the dip tray set I also tested out a few days ago. Again, since I can afford the counter top space at the moment, it is sitting out on proud display.
I am falling in love with this range of cookware and plan to top up my collection very soon!
We offer handmade cookware from Portugal made exclusively for Jules China.
As well as our famous heart dish and tagine cooking pot we also stock informal dinnerware to enhance any table setting and try to offer something a little different to products generally found in England.
All our ranges are hand picked and shipped by ourselves.
Exciting new products arrive every month to tempt and encourage the novice as well as the experienced cook.
Whether you are making a crumble or serving a salad we have a colour to suit most room sets.
Pesto, Orzo & Cannellini Bean Salad
Serves 8 – 10
- 250g orzo
- 400g can cannellini beans, drained and rinsed
- 80g pesto (about half a small jar)
- 285g jar roasted peppers, drained
- 290g jar wild mushrooms, drained
- Cook the orzo according to the package instructions. Drain.
- Add the cannellini beans to the orzo and stir in the pesto – you could add more or less to your taste if you so wish.
- Add the peppers and mushrooms and stir to combine.
- Serve warm, at room temperature or cold – your choice!
Disclosure: I was sent a handmade terracotta paella dish to review for this blog post. All opinions are my own.0