Pinterest, I knew exactly what I was making for dinner. I'd seen an Orzo with Chickpeas, Lemon and Dill that seemed the answer to the dill lingering in the fridge.
cheeseymite scones. I even had a wee bit leftover for lunch on Monday. It was just the sort of salad I love to see us through a relaxed summer weekend.
Previously on Green Gourmet Giraffe:
One year ago: Happy Burns Night - Haggis Stuffed Mushrooms
Two years ago: PPN Lentil Ravioli - and a Potato Salad
Three years ago: A week of firsts
Four years ago: Apricot History and a Chutney
Five years ago: Heavenly Truffles and Mysteries
Risoni with Chickpeas, Lemon, and Mint
Adapted from A Little Bit Crunchy, A Little Bit Rock 'n' Roll
500g (approximate 2 cups) uncooked risoni
2 cup peas
2 large spring onions, finely sliced (I think it was about 1 cup)
1/2 cup chopped fresh mint
2 x 400g tins of chickpeas, rinsed and drained
zest of 1 medium lemon
juice of 3 medium lemons
about 2 tbsp olive oil
1 teaspoon French lavendar salt
2 cloves garlic, crushed
3/4 cup chopped roasted cashews
Cook risoni in salted water for 8 minutes (or according to packet instructions). Drain and set aside.
While risoni is cooking, cook peas and prepare remaining ingredients. Place in a large salad bowl. Add warm pasta and mix well. Serve warm or at room temperature. Keeps well in fridge for 3 days.
On the Stereo:
Words and Music (LP): Billy Connolly
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