Green Orzo with Rocket Pesto and Whipped Yogurt

Method

1. 1 Heat a glug of extra virgin olive oil in a pan over a low heat. Once hot, add the diced onion and lemon zest and cook for about 5 minutes until the onion is soft and translucent.
2. 2 Add the peas and edamame and cook for a further 30 seconds.
3. 3 Add the orzo and vegetable stock. Simmer over a low heat for 10-12 minutes, or until the orzo is al dente, stirring frequently to prevent it from sticking to the pan. Season with salt and black pepper.
4. 4 Meanwhile, add the rocket, baby spinach, sunflower seeds, lemon juice, fresh mint, fresh basil, miso paste, nutritional yeast, and water to a blender. Season with a generous crack of black pepper and blend until smooth. Be careful not to over-blend as the rocket can turn bitter.
5. 5 In a small bowl, mix the Greek-style yogurt with the extra virgin olive oil and season with salt and black pepper. Set aside.
6. 6 Stir the rocket sauce into the orzo mixture and combine well.
7. 7 Spoon into bowls, add a dollop of the whipped yogurt, and top with pickled onions. Serve immediately.