A refreshing orzo salad with broccolini, asparagus, and a creamy, oil-free almond pesto. Perfect for a nutritious meal.
Cover the almonds in boiling water for 30 minutes. Drain and peel off the skin.
Cook the orzo in a large pot of salted water according to the packet instructions. Drain and rinse under cold water.
Trim off the bottom fibrous part of the asparagus and chop the rest into bite-size pieces, keeping the heads whole.
Trim off the bottom fibrous part of the broccolini and chop the rest into bite-size pieces.
Prepare a medium saucepan with water and bring to a soft boil.
Cook the asparagus and broccolini in boiling water for 2 to 3 minutes. Drain and transfer to iced water for two minutes, then drain again.
In a small blender, add the almonds, garlic, nutritional yeast, lemon juice, chili flakes, salt, pepper, and basil. Blend until smooth.
In a large salad bowl, combine the arugula, butter beans, orzo, tomatoes, broccolini, asparagus, shallots, olives, pine nuts, and the dressing. Adjust salt to taste.
Serve the salad and enjoy the refreshing flavors.
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