Step-by-Step Instructions

1. Boil kettle and prepare pans

   3 min

   Boil your kettle, then take out a large saucepan and a frying pan

   Equipment: kettle, large saucepan, frying pan

2. Cook orzo in saucepan

   7 min

   Fill your saucepan with boiling water and place over a medium heat. Once boiling, add the orzo and cook for 6-8 minutes or until al dente. Scoop out a cup of the pasta water and save it.

   Equipment: large saucepan, cup

3. Toast almonds and fry asparagus

   6 min

   Place your frying pan over a medium heat and dry fry (without oil) the al monds to toast. Remove from the pan, set aside and wipe the pan clean. When there's 5 minutes left on the orzo, place the frying pan back over a medium heat and add a drizzle of oil. Once hot, add the asparagus and fry until charred a little on all sides and tender but al dente in the centre. Season well with salt and pepper.

   Equipment: frying pan

4. Mix orzo with sauce and greens

   3 min

   Drain the orzo and return it to the pan with the creamy green sauce , peas and spinach and place back over the heat. Cook until the spinach is wilted and the sauce is piping hot. Add a splash of your reserved pasta water to loosen it up if needed.

   Equipment: large saucepan

5. Plate and garnish orzo

   3 min

   To serve, spoon the orzo into bowls, top with the asparagus and a dollop of creamy cashew labneh . Drizzle over some olive oil, sprinkle over the almonds and season to taste with sea salt and black pepper. Enjoy!

   Equipment: bowls, spoon