Serve with our Peasful Green burgers for a green feast.
6 oz (170 g) orzo , 1 teaspoons sea salt for the pasta water, extra virgin olive oil, 1 cup of cooked yellow or white corn, 1/2 cup pesto (or to taste), sea salt to taste.
Coarse salt and ground pepper, 1 garlic clove, peeled, 1/4 cup toasted pine nuts, 3 cups packed fresh basil leaves (2 1/4 ounces), 1/2 cup extra-virgin olive oil, 1/4 cup freshly grated Parmesan.
On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.
Step1: Bring 1 quarts of water to a boil. When the water is boiling, add the salt and the orzo. Cook pasta until tender but still al dente. Drain well and rinse under cold water until pasta is lukewarm. Shake off all excess water and place in a large bowl. Drizzle with a little olive oil and stir well (this will prevent the pasta from sticking together). Tip: The pasta can be prepared up to 1 hour ahead. Cover with a clean kitchen towel and keep at room temperature until ready to assemble.
Step 2: Add corn and the pine nut- pesto to the orzo and stir well. Add sea salt to taste and stir again. Transfer to a serving bowl and serve immediately with your PEasful green Maika burgers! You can make this an even greener experience by adding a green juice of your choice!
The perfect way to dress up a classic Peasful Green burger.
The avocado cream sauce
2 tablespoons of fresh lime juice.
1 very ripe avocado, halved
(4 oz) sour cream
In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste. Suggested Toppings: , onion, fresh alfalfa sprouts, . Toast bun of your choice!