Spring Green Pesto Pea Broccoli Orzo

Ingredients

For the Roasted Broccoli:

320g tenderstem broccoli

1-2 tbsp olive oil

Salt and pepper

For the Orzo:

1 tbsp olive oil

1 white onion, small dice

2 large garlic cloves, crushed

Herbs: 1 tsp dried oregano, 1 tsp dried basil, ¼ tsp chilli flakes

1 courgette, chopped small

1 head broccoli, heads and florets chopped very small (300g)

1 tin chickpeas (400g, 240g once drained)

160g frozen peas

300g orzo pasta

1200ml vegetable stock (or more)

3 tbsp nutritional yeast (or vegan parmesan)

For the Sauce:

60g (4 tbsp) runny smooth tahini

60g (4 tbsp) vegan pesto

1 lemon, juiced

60ml chickpea liquid (from above)

To Serve:

1 lemon, in wedges

Extra virgin olive oil

Comment ""😍"" if you want to try this!