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Makes 1 bowl
2 spring onions, sliced finely
25g pine nuts, toasted
125g sundried tomatoes, chopped
2-3 roasted capsicum, skinned and chopped finely
250g basil pesto
handful fresh baby spinach
salt and pepper
Cook orzo to packet instructions.
Once cooled, add the other ingredients, mix together and season to taste.
Recipe requested by Leeanne Cahill, of Dunedin.
Recipe provided by Rhubarb, Roslyn.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.