Amazing stuff, not a cloud in the skies - today it really does feel like Summer in Scotland.
orzo pasta salad, I think black olives would work well too. This makes for a colourful and light lunch - perfect to eat out in the garden, under the perfect blue skies.
I am submitting this to I am submitting this to Presto Pasta Nights #224. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN is being hosted by Anu of Truly Personified.
6 tablespoons olive oil, plus extra for drizzling
2 - 3 shallots, sliced
2 garlic cloves, crushed
1 large head of broccoli
160ml vegetable stock
1 large tomato, chopped
20 olives, green or black, pitted and sliced
1 tablespoon fresh lemon thyme leaves
1 tablespoon lemon juice
Salt and pepper to taste
Separate the florets from the broccoli and chop into bite size. Remove the hard skin from the stalks and then chop down into bite size pieces.
In a wide pan, heat 2 tablespoons the oil over medium heat and add the shallots and garlic. Then add in all of the broccoli. Cook the mixture for a couple of minutes, before adding in the vegetable stock. Let the vegetables simmer until the broccoli softens slightly and most of the water has evaporated. Transfer the mixture to a large bowl.
Meanwhile, bring a large pot of salted water to the boil. Add the orzo, and boil the pasta stirring occasionally, until it is just tender. Drain it, and keep it warm.
Add the tomatoes, olives, thyme and the remaining olive oil to the bowl of the broccoli. Add the orzo and combine well. Stir in the lemon juice, and season with salt and pepper to taste and extra drizzling of oil if necessary. Spoon the mixture onto plate and serve. Adapted from Vegan Planet.